In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and salt until well combined.
Mix in the eggs one at a time until just combined, and finally stir in the sour cream.
Place the filled pan in a larger roasting pan and pour boiling water into the roasting pan until it comes up about 1 inch along the side of the cheesecake pan.
Roast in the oven for 40 minutes or until the veggies become tender and slightly browned, stirring halfway through the cooking time.