Sorry for all the Passover dessert recipes, but it's that time of year (and I was in charge of dessert for our mini-seder). I'd never made a cheesecake before and felt a little absurdly proud of myself about this one... there is a definite leap of faith involved, because it's impossible to tell if it's done or not, but I followed the directions exactly, and it set just fine. And no one got salmonella. That I know of, anyway.
For the crust, I Passover-ized it by taking 2 c coconut macaroons and mixing them with 3 T melted butter, and then pressing it into the pan. You don't have to go up the sides; the cheesecake adheres to itself and you don't need any crust on the outside. A graham cracker crust would probably be even more delicious.
Make crumb crust as directed. Preheat oven to 350°F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.