Preheat oven to 350 °.
Beat cream cheese and sugars on medium to combine, scraping sides of bowl as needed, until creamy.
Add sour cream and vanilla. Beat on low until combined.
Mix in eggs, one at a time.
Pour into pie crust.
Bake for one hour, until middle is set. The cheesecake will not be fully solid, yet.
Turn off the oven and open oven door. Allow cheesecake to sit for an additional hour.
Remove from oven and cool completely.
Refrigerate for 4 hours.
Garnish as desired with fresh fruit, drizzled chocolate, whipped cream or graham cracker crumbs.