1For Crust: In the bowl of mixer with paddle attachment: Beat butter and sugar until fluffy, beat in egg yolk and vanilla, add flour and salt and beat until dough comes together. Shape dough into a disc and wrap in plastic. Refrigerate 20 minutes. Press dough into a well greased 10inch Springform pan also wrap pan base in heavy duty foil and bake at 350 for 18 minutes; cool completely. Proceed with the cheesecake recipe. Leave aluminum foil on.
2Cheesecake: Beat all 7 packages of softened cream cheese until fluffy, scraping down the sides of the bowl as needed, at least 3 minutes. In seperate bowl whisk together flour and sugar. With mixer on low speed add to cream cheese; mix until smooth; add sour cream and vanilla; mix until smooth; add eggs one at a time beating until just combined. Pour into prepared pan. Set pan into a large shallow roasting pan and carefully ladle boilin water into pan to reach halfway up sides of springform pan. Bake 45 minuts at 350 and reduce heat down to 325 for an additional 30 minutes. At this time check doneness of cheesecake, it may need an additional 15 minutes. The middle should be solid with very little to no wobbliness in center. At this point turn off the oven and leave in for 1 hour longer with door slightly ajar. Remove after extra hr. and remove from water bath,let stand at room temperature uncovered until cooled off. After that refrigerate overnight.
3This isn't that hard but it takes time and watching but is a prize winner and definately worth it. I love the French crust but an oreo cookie crust can be used. It freezes well also. Definately use a 10inch Springform pan, it will go to the top of it, a smaller one won't due. I use fresh raspberrys mixed with 1 jar of seedless raspberry jam and 1/4 cup of orange liqueur mixed and put on the side for all to use as they like. It doesn't need anything on the top, just enjoy as you like.