Preheat oven to 375°. Generously grease a 10-inch springform pan.
Beat cream cheese and butter together until creamy. Blend in the sour cream. Add the flour, lemon juice, and vanilla; beat until well blended. Add the eggs, one at a time, beating well after each addition. Pour into the prepared springform pan. Wrap the bottom and sides of the pan with heavy duty foil. Set the wrapped pan in a larger pan. Add about 1 1/2 to 2 inches of water to the outer pan. Bake for about 1 hour, or until set. The cheesecake will still jiggle slightly. Turn the oven off and open the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
Remove and let stand on a rack for 2 hours. Loosen the rim of the pan and let the cake cool completely before removing the rim.
Serve with warm cherry pie filling, a dessert sauce, or a fresh fruit sauce.
Serves 12 to 16
Nutritional information based on 12 servings:
Calories per serving: 530
Fat per serving: 44.1