2) Lower the oven temperature to 165C/Gas 3. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.)
3) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter onto the prepared base in the tin and bake until the top of the cheesecake is lightly browned, but the centre still jiggles slightly, about 45 minutes. Cool the cake in the tin on a rack. Cover with cling film and refrigerate overnight before serving.
4) To remove the cake from the tin, run a knife or offset spatula around the edges to release the edges from the sides. Open the springform tin and remove the ring. Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.