Set the oven to 300°F (150°C).

Generously grease an 8-inch (20 cm) springform pan with softened butter.

In a mixing bowl, beat the softened cream cheese with an electric mixer until fluffy, about 5 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream until the batter is smooth. Avoid overmixing.

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

Place the pan in the preheated oven and bake for 1 hour and 45 minutes, or until the edges are set and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.

Before serving, run a knife around the edge of the pan to loosen the cheesecake.

Release the springform and transfer the cheesecake to a serving plate.

Slice and enjoy.