Adapted from Once upon a Chef Ingredients: For the Crust 1-1/2 cups graham cracker crumbs, from 12 whole crackers 5 tablespoons unsalted butter, melted 1/8 teaspoon salt For the Filling 32 oz (four 8-oz blocks) cream cheese, at room temperature 1 1/2 cups sugar 3 tablespoons all-purpose flour 4 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 2 teaspoons fresh lemon juice, from 1 lemon 1/4 teaspoon salt 6 large eggs 1/2 cup sour cream Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (could add plastic from a baking bag to ensure water doesn't leak into the cake. Instructions
For the Crust
For the Batter:
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