Preparing the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 2 inches up the sides.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and about 1-1.5 inches up the sides of the springform pan. Use the bottom of a measuring cup to compact the crust evenly.
4. Bake the crust for 10 minutes until lightly golden. Remove from oven and cool completely on a wire rack. Reduce oven temperature to 325°F (165°C).

Creating the Perfect Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 4-5 minutes. Periodically scrape down the sides and bottom of the bowl.
2. Gradually add the sugar and flour, beating until fully incorporated and smooth, about 2 minutes. The mixture should be light and fluffy.
3. Add the vanilla extract and lemon zest (if using). Beat on low speed until just combined.
4. Add eggs and egg yolks one at a time, mixing on low speed just until each is incorporated. Do not overmix once eggs are added – this introduces air that can cause cracks.
5. Gently fold in the heavy cream and sour cream using a rubber spatula until just combined. The filling should be silky smooth.

Baking and Cooling for Perfect Results

1. Pour the filling into the cooled crust. Smooth the top with a spatula.
2. Place the foil-wrapped springform pan on a baking sheet and bake at 325°F for 1 hour and 15 minutes. The New York Style Cheesecake Recipe should be set around the edges but still have a slight wobble in the center (about 3-4 inches diameter).
3. Turn off the oven, crack open the door 1 inch, and leave the cheesecake inside for 1 hour. This slow cooling prevents cracks.
4. Remove from oven and run a thin knife around the edge to loosen the cheesecake from the sides of the pan (this prevents cracking as it cools).
5. Cool completely on a wire rack at room temperature (about 2-3 hours).
6. Once completely cooled, cover tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight (24 hours is even better for the best flavor and texture).