Set the oven to preheat at 325°F.

In a mixer with the whip attachment, beat together the cream cheese and sugar. Incorporate the eggs one by one until fully mixed. Next, add the vanilla and sour cream.

Pour the mixture into the pie crust and bake for 45-50 minutes, or until the top of the cake jiggles uniformly when gently shaken. Allow it to cool on the counter, then refrigerate once sufficiently cooled.