Bring all your ingredients to room temperature.
Preheat your oven to 350°F.
In a food processor, blend the graham crackers, sugar, and melted butter until super smooth.
Butter the bottom of a 9” springform pan and press in the crust mixture tightly. Bake for 8-10 minutes, then reduce the oven temperature to 325°F.
For the cheesecake batter, cream the cream cheese until it’s creamy (3-5 minutes). Add sugar, salt, and vanilla. Cream again until well combined (3-5 minutes).
Lightly whisk the eggs in a separate bowl and add them slowly to the batter at low speed until just combined.
Mix in the cream, sour cream, and lemon juice at low speed until just combined. Don’t forget to scrape the sides!
Fold in the cornstarch and pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside.
Create a water bath by placing a tray with 1-2 inches of boiling water in your oven. Put the pan in the water and bake for 75-80 minutes. No peeking! The cheesecake should be firm at the edges but jiggly inside when done.
Cool at room temperature for 15 minutes. Gently release the edges with a knife (but don’t remove the pan). Cover with foil and cool for 2-3 hours at room temperature, then refrigerate overnight.
When you’re ready to dazzle your taste buds, decorate with cream and serve!
Get ready to impress with the creamiest, dreamiest cheesecake ever! Enjoy!