Preheat oven to 325°F.
Wrap springform pan in heavy duty foil. Use enough foil to ensure water cannot enter the pan. To be safe, you may want to add two or three layers of foil. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese on low speed for about 4 minutes until soft and smooth.
Add sugar and beat on medium speed for about 2 minutes. Add salt, vanilla, and cream. Mix on low until combined.
With the mixer running on low, add eggs one at a time, ensuring each egg is incorporated before adding the next. Scrape down sides of bowl as needed to ensure thorough mixing. Add sour cream and mix until smooth.
Pour cheesecake filling into foil wrapped springform pan. Use a mini offset spatula to spread filling into an even layer.
Place springform pan in a large roasting pan. Meanwhile, bring about 6-8 cups of water to a boil (you may need more water depending on size of roasting pan).
Place roasting pan in the center rack of oven. Pour boiling water into roasting pan until about 1 1/2-inch of springform pan is submerged in water.
Bake cheesecake for 45-50 minutes.
Turn off oven heat. Crack oven door slightly ajar to let the oven and cheesecake cool. Cool cheesecake in oven for 45 minutes. Remove from oven and remove cheesecake from water bath. Let cheesecake sit at room temperature until completely cooled.*At this point, cheesecake can be covered with foil and stored in the fridge overnight. Coffee mousse layer may be added the following the day.