Ingredients:
For crust:
-5 tablespoons unsalted butter
-12 graham crackers
-1/4 cup sugar
-1/4 teaspoon salt
Directions:
1. Preheat oven to 375 degrees. Make crust. Butter a 9-by-3 inch springform pan.
2. In a food processor, pulse graham crackers until fine crumbs form, add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1-inch up side of pan. Bake until set 12-15 minutes, let cool on wire rack. Reduce oven to 325 degrees.
3. Set a kettle of water to boil. Make filling. Using an electric mixer, beat cream cheese until fluffy. Gradually add sugar, beat in lemon zest and juice, and salt. Beat in eggs, one at a time scrapping down side of bowl after each addition. Beat in sour cream.
4. Wrap bottom haf of pan in foil. Pour in filling, place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water, let cool 20 minutes. Run a pairing knife around edge, let cool completely. Cover and chill overnight.