Preheat and Pan Prep: Preheat oven to 375 degrees F and set oven rack in lower middle position. Wrap springform pan with one large piece aluminum foil, covering underside and sides. Repeat with another sheet of aluminum. Spray inside of pan with non-stick cooking spray.

Crust: In medium bowl, combine graham crackers, melted butter, sugar, and salt. Press crumb moisture into bottom of springform pan. Bake crust for 10 min. Remove pan from oven and set oven down to 325 degrees F.

Batter: In large bowl, beat cream cheese, flour, and sugar together until smooth. Add vanilla, lemon zest, lemon juice, and salt. Beat on low speed until combined. Add eggs, one at a time, mixing on low speed until incorporated. Mix in sour cream. Mix until batter is uniform. Pour over graham cracker crust.

Baking Prep/Bake Set cheesecake in large roasting pan. Pour boiling water in roasting pan until 1” up side of cheesecake. Bake until set; about 1 hr 45 min. Cake should not look liquidity at all, but will wobble when pan nudged. Cake continues baking as it cools.

Out of Oven: Remove roasting pan with cheesecake from oven. Set on cooling rack. When water has cooled, take cheesecake out of bath. Remove foil from bottom and sides of pan. Run sharp knife between cheesecake and edges of pan. Cover with plastic wrap and set on counter or refrigerator for 8 hrs.