Beat the cream cheese in a stand mixer until smooth.
Add in the sugar and beat for 2 to 3 minutes until super creamy.
Add in the peanut butter, sour cream, and vanilla extract until combined.
Fold in the eggs, one at a time, using a rubber spatula, mixing until just blended.
Pour the filling into the cooled pie crust.
Place the springform pan into a large roasted pan or any large deep pan. Fill the pan with 1 inch of hot water.
Place in the hot oven and bake for 65-75 minutes until the middle of the cheesecake is almost set, except about 1-2inches in the middle.
Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
Open the oven door part way and leave the cheesecake in there to cool for another hour.
Remove the cheesecake from the oven and allow to cool completely to room temperature.
Cover and place the cheesecake in the fridge to set for 4 hours, up to overnight.