For this layer, preheat oven to 325 degrees F.
Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper. Set aside.
In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
Add salt, vanilla extract, and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
Divide the cheesecake batter equally into the prepared pans. Level the tops with a spatula.
Transfer the cake to the preheated oven and bake it for 40-45 minutes. The cheesecakes should be just slightly wobbly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecakes completely in the open oven.
Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake.