Preheat the oven to 325°.
Add all of the crust ingredients to a food processor and pulse on high speed until a meal is formed.
Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.
Next, add the cream cheese, sugar and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
Pour the batter over top of the crust in the springform pan and then wrap the outside of the pan in foil.
Place the pan in a rectangle cake pan and place it on the bottom rack of the oven.
Pour in enough warm water to fill the pan up to the ½ way mark.
1Bake at 325° for in between 90 and 105 minutes or until the tops are browned and the center is barely jiggly.
1Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator, about 2 hours.
1Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.