Instructions

1. 1
   Preheat oven to 350°F (175°C).
2. 2
   Mix graham cracker crumbs, sugar, and melted butter.
3. 3
   Press firmly into the bottom of a 9-inch springform pan.
4. 4
   Bake for 10 minutes, then cool.
5. 5
   Reduce oven to 325°F (160°C).
6. 6
   Wrap the outside of the cooled springform pan tightly with 3 layers of heavy-duty aluminum foil to waterproof it.
7. 7
   In a large bowl, beat the cream cheese and sugar together on medium speed until perfectly smooth and creamy.
8. 8
   Do not overbeat to avoid whipping too much air.
9. 9
   Blend in the sour cream, vanilla extract, and lemon juice until smooth.
10. 10
    Add the eggs one at a time, mixing on low speed just until combined.
11. 11
    Pour the filling into the crust.
12. 12
    Place the springform pan inside a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
13. 13
    Bake for 75 to 90 minutes, or until the edges are set but the center still jiggles slightly.
14. 14
    Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
15. 15
    Remove, let cool completely at room temperature, then refrigerate for at least 6 hours before serving.