• Bring all ingredients to room temp 
• Preheat oven to 350F (conventional)
• Grind your Graham crackers, sugar and butter in a food processor until really smooth
• Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F
• For the cheesecake batter, first whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer
• Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
• Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping the bowl
• Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
• Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
• Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight
• Decorate with whipped cream if you’d like & serve!

Video Tutorial: