Preheat over to 350 degrees

Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can't leak in.

Crimp the top of the foil around the top edge of the springform pan.

In a large mixing bowl, mix together graham cracker crumbs, sugar and salt. Pour in the melted butter and mix until the crumbs become coated.

Place crumbs into pan and work up the sides of the pan so that they are 1½" tall and approximately ¼" thick.

Place into the oven and bake for 8-10 minutes or until lightly golden brown.

Turn oven down to 325 degrees.

Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute.

With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream and heavy cream, beat on high for 1 minute.

Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula.

Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan.

Place in the oven and bake at 325 degrees for 1 hour and 45 minutes.

After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour.

Remove the cheesecake from the bath, dry the bottom and cover with foil.

Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cooled cheesecake

Place in the refrigerator to chill for at least 4 hours before serving - overnight is best

Remove the springform pan and place on cake plate before serving. Use a sharp knife, dipped in water to make nice clean cuts.