In the bowl of a stand mixer or using handheld beaters, mix the cream cheese and sugar for 3 minutes.
Scrape the sides and add sour cream, vanilla and salt. Mix for an additional 3 minutes. The mixture should be extremely smooth.
In a separate bowl, whisk the eggs together thoroughly. Once mixed together, add to the cheesecake batter.
Using the slowest speed, mix until you can barely no longer see any yellow. Do not over mix the eggs.
Pour on top of the prepared crust.
Cover the bottom of the springform pan with two layers of foil.
Place the foil lined springform pan into a larger baking dish. Carefully pour the boiling water around the cheesecake until the water is about halfway up the side of the springform pan.
Bake at 325° for 75-80 minutes. It will still jiggle slightly when done, it will firm up a bit as it cools.
Add sour cream layer if desired. If not, cool until room temperature and then refrigerate overnight. Remove from Springform pan prior to adding ganache layer and serving.