Recipe originally from Once Upon a Chef.

Equipment

• Microwave oven
• Oven
• 9-inch diameter spring-form pan or round cake pan with removeable bottom
• Water-proof pan or tray larger than 9-inch pan
• Aluminum foil
• Food processor or blender
• Parchment paper
• Grater or zester (microplane)
• Stand mixer or hand mixer
• Rubber scraper
• Drinking glass with flat bottom

Crust

• 1.5 cup graham cracker crumbs, from 12 whole crackers
• 5 T unsalted butter
• 2 T sugar
• 1/8 t salt

1. Melt butter in a microwave.
2. Use a food processor or blender to pulverize the graham crackers.
3. Mix sugar and salt with graham crackers.
4. Add melted butter.
5. Stir mixture to evenly distribute butter.

Filling

• 32 oz (4 8 oz blocks) cream cheese at room temperature
• 2 cups sugar
• 3 T AP flour
• 4 t vanilla extract
• 1 t packed lemon zest
• 2 t lemon juice
• 1/4 t salt
• 6 large eggs
• 1/2 cup sour cream

1. Prepare crust and bake at 375 for 10 minutes.
2. Beat the cream cheese, sugar, and flour together until smooth.
3. Add vanilla, lemon zest, lemon juice, and salt.
4. Add eggs, one at a time, mixing between.
5. Mix in the sour cream.
6. Bake in a water bath at 325 for 1.5 hours, until the top has a slight jiggle.
7. Let cool out of oven. Refirgerate over night.