Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a food processor, pulse the graham crackers into fine crumbs.
• Add the granulated sugar and melted butter to the crumbs; pulse until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a measuring cup to create an even layer.
• Bake the crust for 8–10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

• Reduce the oven temperature to 325°F (160°C).
• In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
• Gradually add the granulated sugar, salt, and vanilla extract, mixing until fully incorporated.
• Add the eggs one at a time, ensuring each is fully mixed in before adding the next.
• In a separate bowl, whisk together the heavy cream, sour cream, cornstarch, and lemon juice until smooth.
• Gently fold this mixture into the cream cheese batter until well combined.

Assemble and Bake:

• Pour the cheesecake batter over the cooled crust in the springform pan.
• Place the springform pan into a larger roasting pan.
• Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
• Carefully transfer the setup to the preheated oven.
• Bake for approximately 75 minutes, or until the edges are set and the center wobbles slightly when gently shaken.

Cool and Serve:

• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
• Remove the cheesecake from the water bath and allow it to reach room temperature.
• Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to fully set.
• Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
• Slice and enjoy as is, or garnish with your favorite toppings such as fresh berries, whipped cream, or a drizzle of chocolate sauce.