Pre-heat oven to 325F
In a mixing bowl of a stand mixer fitted with paddle attachment, blend the cream cheese and sugar until completely smooth on medium slow speed, approximately 1 minute. Scrape down the sides of the bowl as needed.
Add the egg, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
Add remaining ingredients and mix to blend. Approximately under 1 minute. Don’t over beat the mixture or too much air will get into the cream cheese and make it expand excessively when baking.
Line the inside of your prepared crust pan with parchment paper. Pour the batter into the pan. Give the pan a few shakes to smooth out the top.
Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water get into cheesecake batter.
Place the cheesecake pan into a hotel pan or larger pan; and set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
Bake until the batter is set and no longer trembles, approximately 45-60 minutes.
After done baking, let the cheesecake cool down at room temperature for an hour then continue to chill it in the fridge, at least 3 hours, before serving.