Ingredients

• 6 tablespoons (3/4 stick) butter, melted, plus extra for the pan
• about 2 cups graham cracker crumbs
• 1 tablespoon granulated sugar (for crust)
• 2 pounds cream cheese, softened
• 1 1/4 cups granulated sugar (for filling)
• 3 tablespoons all-purpose flour
• pinch of salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/2 teaspoons lemon juice (for filling)
• 3 eggs large eggs plus 1 yolk
• 3/4 cup plus 2 tablespoons sour cream (for filling)
• 2/3 cup sour cream (for topping)
• 1 tablespoon granulated sugar (for topping)
• 2 teaspoons lemon juice (for topping)

Equipment

• 9-inch springform pan
• Stand mixer with paddle and whisk attachments
• Rubber spatula
• Baking sheet
• Wire cooling rack

Instructions

1. Set an oven rack in the middle position and preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper so the crust releases cleanly later.
2. Stir the melted butter, graham cracker crumbs, and 1 tablespoon sugar together until the crumbs look evenly moistened like wet sand. Press firmly into the bottom of the pan and bake for 10 minutes, then cool on a wire rack while you make the filling.
3. Raise the oven temperature to 425F. Using a stand mixer with the paddle attachment, beat the cream cheese on medium-low until creamy and lump-free, about 2 minutes, so the filling bakes smooth.
4. With the mixer on low, slowly add the 1 1/4 cups sugar, then the flour and a pinch of salt, scraping down the bowl and paddle twice so nothing stays dry at the bottom.
5. Switch to the whisk attachment and mix in the vanilla, lemon zest, and 1 1/2 teaspoons lemon juice. Add the eggs and extra yolk one at a time on low speed, scraping down the bowl between additions to keep the batter even.
6. Stir the 3/4 cup plus 2 tablespoons sour cream until smooth, then whisk it into the batter on low just until blended. Stop as soon as it looks smooth and light; over-beating adds air that causes cracks.
7. Brush the sides of the springform pan with a little melted butter and set it on a baking sheet. Pour in the filling and smooth the top, sinking any lumps with the tip of a knife for a flat surface.
8. Bake at 425F for 10 minutes, then reduce the oven to 225F and bake 25 minutes more. The filling should jiggle slightly in the center when you nudge the pan; it will firm up as it chills.
9. Turn off the oven. For a creamy center, crack the door open; for a drier texture, leave it closed. Let the cheesecake cool in the oven for 2 hours (a small crack on top is normal and will be covered).
10. Stir the 2/3 cup sour cream with 1 tablespoon sugar and 2 teaspoons lemon juice, then spread it over the cheesecake all the way to the edges. Cover loosely with foil and refrigerate at least 8 hours or overnight.
11. Run a thin knife around the inside of the pan to loosen the edges, then release the ring. Slide the cheesecake off the base onto a plate and pull the parchment out from underneath before slicing.