Beat cream cheese at high speed of an electric mixer until light and fluffy, 3-5 minutes.
Gradually add sugar.
Add eggs, one at at time, beating well after each addition. Stir in vanilla.
Pour into crust. Bake at 350° for 40 minutes.
Turn oven off, partially open door. Leave cheesecake in oven for 30 minutes.
Remove from oven and cool completely. Cover and chill at least 8 hours.