Ingredients

• 6 tablespoons butter, melted (plus a little extra for the pan)
• about 2 cups graham cracker crumbs
• 1 tablespoon granulated sugar (for the crust)
• 2 pounds (four 8 oz packages) cream cheese, softened
• 1 1/4 cups granulated sugar (for the filling)
• 3 tablespoons all-purpose flour
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/2 teaspoons lemon juice (for the filling)
• 3 (plus 1 extra yolk) large eggs
• about 1 cup sour cream (for the filling)
• 2/3 cup sour cream (for the topping)
• 1 tablespoon granulated sugar (for the topping)
• 2 teaspoons lemon juice (for the topping)

Equipment

• 9 inch springform pan
• Stand mixer with paddle and whisk attachments
• Rubber spatula
• Baking sheet
• Wire rack

Instructions

1. Move an oven rack to the middle position and heat the oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper so the crust releases cleanly later.
2. Stir the melted butter into the graham cracker crumbs and 1 tablespoon sugar until every crumb looks damp and holds together when pressed. Press firmly into the bottom of the pan in an even layer, then bake for 10 minutes until set and fragrant. Cool on a wire rack while you make the filling.
3. Raise the oven temperature to 475 degrees F. In a stand mixer with the paddle, beat the softened cream cheese on medium low until smooth and creamy, about 2 minutes, so there are no lumps to ruin the texture.
4. With the mixer on low, gradually add the 1 1/4 cups sugar, then the flour and a pinch of salt, scraping down the bowl and paddle twice so everything blends evenly.
5. Switch to the whisk attachment and mix in the vanilla, lemon zest, and 1 1/2 teaspoons lemon juice. Add the eggs and extra yolk one at a time, whisking just until each disappears and scraping the bowl at least twice.
6. Stir the sour cream until smooth, then whisk about 1 cup into the batter on low speed until just blended. Do not overbeat: you want a smooth, light batter, not one full of air bubbles.
7. Brush the sides of the pan with a little melted butter and set it on a baking sheet. Pour in the filling and smooth the top with a knife, sinking any lumps so the surface is even.
8. Bake at 475 degrees F for 10 minutes, then reduce the heat to 200 degrees F and bake 25 minutes more. The edges should be set with a slight wobble in the center when you gently shake the pan.
9. Turn off the oven and crack the door open for a creamier center, or leave it closed for a firmer texture. Let the cheesecake cool in the oven for 2 hours. A small crack on top is normal.
10. Stir together the 2/3 cup sour cream, 1 tablespoon sugar, and 2 teaspoons lemon juice for the topping, then spread it over the cake all the way to the edges.
11. Cover loosely with foil and refrigerate at least 8 hours or overnight. Run a thin knife around the edge, release the springform, slide the cake off the base onto a plate, and pull out the parchment before serving.