Yield: 12 servings
Preparation Time: 5 min; Cook: 2 hours 10 min
Preheat oven to 300 degrees F. Prepare 9-inch spring-form pan by wrapping outside of pan tightly with 3 layers of heavy-duty foil. Using paddle attachment on an electric mixer beat cream cheese, sugar, and flour until smooth. Add vanilla extract, salt, and sour cream. Slowly add heavy whipping cream until combined. Add eggs, one at a time, beating until incorporated after each addition. Pour batter into prepared spring-form pan. Place pan into large roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.Bake cheesecake until set, but center moves very slightly when pan is gently shaken, about 2 hours. Turn off oven and crack oven door open to allow cheesecake to cool, about 1 hour. Remove cake from oven and from roasting pan; cool 1 more hour at room temperature. Refrigerate uncovered overnight. Can be prepared 4 days ahead. Cover and keep refrigerated. Before serving, garnish with fresh berries and mint leaves.
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