Crust

1. Place tortilla chips in blender and pulse until you get a fine consistency. Pour into a bowl and add in melted butter. Stir until butter is evenly distributed, then set aside.
2. Take your springform pan and wrap it in aluminum foil to create a barrier around the pan and lightly spray inside with nonstick cooking spray. Then pour in the crust mixture and use the bottom of a measuring cup to evenly distribute the crust mixture. Press it into the bottom of the pan and about 1 inch up the side of the pan.

      Cheesecake Filling

1. Place the softened cream cheese in the bowl and mix with a mixer starting on low and slowly increasing to medium speed. Beating for 30 to 45 seconds until smooth.
2. Add sour cream and vanilla extract and mix again. Once fully incorporated, add the brown sugar and salt and beat together for a minute. Crack the eggs in one at a time, mixing on low. Make sure the first egg is fully incorporated before adding the second.
3. When the second egg is incorporated, stop mixing, then use a rubber spatula and scrape down the sides of the bowl. Mix again on low for 10 seconds, just to make sure everything is fully incorporated, then set your cheesecake mixture aside.

      Bake

1. Preheat oven to 350°F.
2. Pour the cheesecake filling into springform pan.
3. Place springform pan inside a roasting pan in oven, then fill the pan with water halfway up the side of the cake pan.
4. Bake the cheesecake for an hour and ten minutes.
5. When done baking, turn the oven off and leave the cheesecake inside to rest for an hour.
6. After an hour has passed, take the cheesecake out of the oven (and remove the aluminum pan/or foil) and set it on the counter to cool completely. Once it has cooled completely, place it in the fridge to set overnight, or for 6 hours at the very least.
7. Once the cheesecake has set, gently remove the sides of the springform pan, slice, and enjoy!