Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. Press the foil around the edges of the pan. Repeat, gently pressing the foil against the pan. Crimp the top of the foil sheets around the top edge of the pan.
Preheat oven to 350°F. In a large bowl, stir in the Graham cracker crumbs, sugar and salt. Use your (clean) hands to stir in the butter.
Gently press down on the crumbs using your fingers, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed until smooth, soft and creamy. Add the sugar, mix. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides and bottom of the mixer.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare boiling water. Pour the cream cheese filling into the springform pan. Smooth the top. Place the roasting pan with the springform pan in it, in the oven. Carefully pour the hot water into the roasting pan), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.