Preheat oven to 325°F.

In a medium bowl and the crust ingredients and mix well. Spoon into a 9" springform pan and press down with the back of a flat measuring cup until evenly leveled out.

In the bowl of your stand mixer add the cream cheese and mix with the paddle attachment, on low, just until mixed.

Add the sugar, sour cream, vanilla and salt and mix again, on low, just until combined.

Using a fork, individually mix an egg at a time in a small bowl before adding to the cream cheese mixture. Add one at a time and mix in just a little, until no more yellow is seen. On low.

Pour this cream cheese mixture on top of the crumbs then bake in the oven for 75 minutes.

Check the pan, give it a little shake, as long as the center of the cheesecake jiggles a little that's good, it will set.

Turn off the oven and keep the oven door open for 10 minutes, then remove the cheesecake to a wire rack to cool completely.

Cover and set into the refrigerator for at least 6 hours - preferably overnight.

Sprinkle with the sanding sugars when you're ready to serve.