The Preparation
Preheat oven to 375°F.
Mix graham cracker crumbs with sugar, salt, and melted butter. Press into a greased 9 or 10-inch springform pan.
Bake crust 10 minutes. Reduce oven to 325°F.
Beat cream cheese with hand mixer until smooth.
Add sugar and flour; mix until combined.
Add vanilla, lemon zest, and lemon juice.
Add eggs one at a time, mixing after each.
Fold in sour cream.
Wrap springform pan in aluminum foil to prevent water seeping in.
Pour filling into crust.
Place springform pan in a larger roasting pan; add about 1 inch of boiling water.
Bake at 325°F for 1.5 hours.
Turn off oven and let cheesecake cool in oven 1 hour.
Refrigerate at least 4 hours or overnight before serving.
