Preheat the oven to 350 degrees F (175 degrees C). Wrap outside of an 8-inch springform pan with aluminum foil, then coat inside with cooking spray.

Spread vanilla wafer crumbs over bottom and up sides of the prepared pan, pressing firmly to adhere.

Beat egg yolks and sugar together in a large bowl. Stir in cream cheese, sour cream, and vanilla extract until smooth; set aside.

Beat egg whites in a separate large glass or metal bowl with an electric mixer until foamy. Add cream of tartar; continue beating until stiff peaks form. Lift your beater or whisk straight up; egg whites should form a sharp peak that holds their shape.

Fold 1/3 egg whites into cream cheese mixture using a rubber spatula or wire whisk. Gently run spatula through center, then around edges of mixture lifting the bottom up and over the center, repeating until fully incorporated. Add the remaining egg whites, folding just until blended. Transfer batter to the prepared pan.

Line a roasting pan with a damp kitchen towel. Place springform pan on towel inside roasting pan; place roasting pan on oven rack. Fill roasting pan with boiling water until reaches halfway up sides of the springform pan.

Bake in the preheated oven until edges nicely puffed and surface is firm except for a small spot in center that jiggles when gently shaken, about 50 minutes. Turn off oven; leave cheesecake in the oven for 1 hour.