Preheat oven to 300 degrees
Combine crushed vanilla wafers and butter
Press firmly into bottom of a 9" Springform pan
Bake for 10 minutes, then cool for 10 minutes
Increase oven temp to 375 degrees
Beat cream cheese, vanilla, and sugar on the lowest speed of your mixer until well blended
Add the cake mix and continue beating until no lumps remain. Keep the mixer on low speed.
Add eggs, one at a time beating well after each addition
Fold in the sour cream
Spoon into the crumb lined Springform pan
Cover the outside bottom of the Springform pan with aluminum foil and bring the foil up the sides. This will keep any water from seeping into the crust.
Place the pan in a hot water bath with the water coming about 1/2 way up the sides of the foil covered pan.
Bake at 375 F for 50 minutes.
Turn oven off but do not open the door. Leave for 1 hour. Do not open the door during this time.
Remove cake from oven and water bath.
Allow to cool on the counter for 1 hour.
Cover and chill for 6 hours
Garnish with piped whipped topping and sprinkles