Bring all ingredients to room temperature.
Preheat the oven to 350°F.
Blend graham crackers, sugar, and melted butter until smooth.
Butter the bottom of a 9” springform pan and press in the crust mixture tightly.
Bake the crust for 8 minutes, then reduce oven temperature to 325°F.
Cream the cream cheese until smooth, add sugar and mix well.
Lightly whisk eggs and add them slowly to the batter, mixing at low speed until just combined.
Add cream, sour cream, lemon juice, salt, vanilla, and cornstarch. Mix until just combined.
Pour batter into the crust, seal pan with foil, and place it in a water-filled tray.
Bake for 75-80 minutes. Do not open the oven. The cheesecake should have firm edges and a jiggly center.
Cool at room temp for 2-3 hours, then refrigerate overnight.