First we will make the cheese cake layer. I used a pie pan and lined it with tinfoil and sprayed with nonstick spray.
Place a pan on the bottom shelf of the oven and poured 2 cups of water in it. Turn oven on to 300 degrees.
Place the room temp cream cheese and sugar in a bowl and beat till smooth. Add sour cream and vanilla and blend. Taste the batter- you want it to taste sweet and busting with vanilla flavor. Scrap the sides to make sure there are no lumps, mix again if need be.
Add one egg and blend for a minute. Add the second egg and blend for another minute. Pour into the pie pan and place in the oven on the second shelf over the water pan. Bake for 40-45 minutes. Sides should be pulling from the sides.
Let it cool!
*Note* once it has cooled enough to touch the pan, place it in the freezer for several hours. It will help with handling the process of assembling the cake.