Prepare Ingredients: Bring all ingredients to room temperature.

Preheat Oven: Set the oven to 350°F (conventional).

Make the Crust: Grind the graham crackers, sugar, and butter in a food processor until smooth.

Assemble Crust: Butter the bottom of a 9” springform pan. Add the crust mixture, packing it tightly with a measuring cup. Optionally, press some up the edges.

Bake Crust: Bake for 8 minutes, then reduce the oven temperature to 325°F.

Prepare Cheesecake Batter:

• Whisk cream cheese, sugar, salt, and vanilla for 3-5 minutes until creamy, scraping the bowl often.

• Lightly beat eggs in a separate bowl (do not overbeat to avoid a spongy texture). Add slowly to the batter, mixing on low until just combined.

• Add heavy cream, sour cream, lemon juice, and cornstarch, mixing on low until just combined. Scrape the bowl thoroughly.

Assemble Cheesecake: Pour batter into the crust. Seal the pan tightly with aluminum foil on the outside (not on top).

Water Bath Baking: Place a large tray in the oven, fill it with 1-2 inches of boiling water, and set the cheesecake pan inside. Bake for 75-80 minutes. Do not open the oven. The edges should be firm, but the center should still jiggle.

Cooling Process:

• Cool at room temperature for 15 minutes.

• Run a butter knife or offset spatula around the edges to prevent cracks.

• Do not remove the pan. Let it cool for 2-3 hours at room temperature.

• Transfer to the refrigerator and chill overnight.

Serve: Carefully remove the cheesecake from the pan, decorate with whipped cream if desired, and enjoy!