Preheat oven to 350°F. Use butter to grease a 9-inch springform pan. Set aside.
In a bowl, stir the crust ingredients together until combined. Press into the bottom and halfway up the sides of the springform pan.
1½ cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons brown sugar, ⅛ teaspoon kosher salt
Bake for 12-15 minutes until golden. Set aside to cool.
Reduce oven temperature to 325°F.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and the cream cheese has no visible lumps. This is crucial for a smooth cheesecake!
40 ounces full-fat cream cheese
With the mixer still running, slowly add in the sugar. Beat until light and fluffy, about 3 minutes.
1⅓ cups granulated sugar
Add in the salt and mix.
½ teaspoon kosher salt
Add the eggs one at a time, mixing well between each addition.
5 large eggs
Mix in the sour cream, vanilla, and lemon zest.
1 cup sour cream, 2 teaspoons pure vanilla extract, 1 teaspoon lemon zest
Using aluminum foil, tightly wrap the bottom of the springform pan and up the sides.
Pour in the filling and smooth it into one even layer.
Place the cheesecake pan inside a roasting pan. Pour in boiling water to come up halfway up the sides of the cheesecake.
Transfer to the oven and bake for 1 hour 30 minutes to 1 hour 45 minutes until the cheesecake is just set. If it is getting too golden during baking, cover it with foil.
Let the cheesecake cool in the oven with the door propped open for about 1 hour.
Remove the cheesecake from the oven and the pan, discarding the foil, and set on a wire rack.
Run a knife around the edges to make sure the cheesecake is not stuck to the sides of the pan. Let it cool completely on the wire rack.
Once cool, cover with plastic wrap and transfer to the fridge to chill for at least 8 hours.