Prep the pan: Grease a 9-inch springform pan. Line the bottom with parchment for easy release. Preheat the oven to 350°F (175°C).

Make the crust: Stir together graham crumbs, sugar, melted butter, and salt until the mixture looks like wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes, then cool slightly. Reduce oven to 325°F (165°C).

Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl well to avoid lumps.

Add sugar and flavor: Beat in sugar, lemon zest, vanilla, and salt until combined and silky, about 1 minute.

Mix in eggs: Add eggs one at a time on low speed, just until incorporated. Do not overmix. Scrape the bowl between additions.

Finish the batter: Mix in sour cream and lemon juice on low speed just until smooth. The batter should be creamy and pourable.

Fill and smooth: Pour batter over the crust. Tap the pan gently on the counter to pop air bubbles. Smooth the top with a spatula.

Bake: Bake at 325°F (165°C) for 45–55 minutes. The edges should be set, and the center should have a slight jiggle, like Jell-O.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move it to a wire rack and cool to room temp.

Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. Run a knife around the edge before releasing the springform.

Garnish and serve: Top with whipped cream, extra zest, or thin lemon slices. Slice with a warm knife for clean cuts.