Crust:

1. Preheat oven to 300⁰ F.

2. Melt butter, then combine with graham crumbs and sugar in a food processor. Press mixture into a 9” spring form pan. The crust should form a uniform, granular sand-like consistency.

Filling:

1. In a bowl, mix cream cheese and sugar on low speed for three minutes using a hand mixer.

2. Add sour cream, then mix on low for an additional three minutes, scraping down the sides of the bowl as needed.

3. Next, add the eggs one at a time and mix on low until combined. Add vanilla and lemon juice and continue to mix until just incorporated.

4. Pour batter into the crust and smooth it out with a spatula.

   • TIP: Make sure to scrape down the sides of the bowl so the ingredients are thoroughly combined.

Bake:

1. Place springform pan on a rimmed sheet pan on the middle rack of the oven.

2. Pour 1-2 cups hot water on to the sheet pan creating a pool around your cake pan.

3. Bake for 70 minutes. Turn off oven, and prop open door. Let it stand in oven for 30 minutes to let the cheesecake begin to cool.

4. Once cooled, wrap the cheesecake in plastic and transfer to the refrigerator to chill for a minimum of two hours. For the best results, cool overnight prior to serving.