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Preheat the oven to 500.
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Cut cream cheese into 1 inch cubes and place in the bowl of an electric mixer.
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Using a paddle attachment, beat on medium-high for 1 minute.
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Scrape down the sides, add salt and half the sugar, and beat on medium for 1 minute.
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Scrape down the sides, add the rest of the sugar, and beat on medium for 1 minute.
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Scrape down the sides, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.
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Scrape down the sides, and add the eggs, one at a time, beating for 10-15 seconds apiece, scraping the bowl between additions.
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Without touching the crust, brush the sides of the pan with melted butter.
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Pour the filling into the prepared crust, and bake for 10 minutes.
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Then, without opening the door, drop the temperature to 200 and bake until an instant read thermometer inserted in the center of the cake reads 150 degrees, approximately 1 hour 30 minutes.
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Allow the cake to cool for 5 minutes, then gently run a knife around the edge of the pan to release the cake. Allow the cake to cool (2-3 hours) then wrap in plastic wrap and chill in the refrigerator until cold.