• Preheat oven to 350°F.
• Put graham crackers in a food processor and process to make fine crumbs. Put the crumbs in a bowl and add the 4 tablespoons of granulated sugar and 5 tablespoons of melted butter. Mix well.
  1 1/2 cups 1 ½ cups graham cracker crumbs, from about 12 full graham cracker rectangles | 4 tbsp granulated sugar | 5 tbsp unsalted butter
• Gently press the crumbs into the bottom and partway up the sides of a 9-inch springform pan.
• Wrap the bottom and sides of the pan with a large sheet of heavy-duty foil.

Make the Filling

• Beat cream cheese and sour cream together until well blended. Add the sugar, flour, lemon juice, and vanilla; mix until well blended.
  32 ounces cream cheese | 1 cup sour cream | 1 1/4 cups granulated sugar | 2 tbsp all-purpose flour | 2 tsp lemon juice | 1 1/2 tsp vanilla extract
• Add the eggs, one at a time, beating well after each addition.
  3 large eggs
Tip: Avoid overbeating. Too much beating after the eggs are added can work in extra air and lead to cracks.
• Pour the filling into the prepared foil-wrapped springform pan.
• Set the wrapped pan in a larger pan, such as a roasting pan.
• Add about 1 1/2 to 2 inches of hot water to the outer pan.
• Bake for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle.
• Let the cheesecake cool in the oven for about 1 hour.
• Remove the cheesecake to a rack. Run a thin knife around the edge of the cheesecake to loosen it from the pan, but do not remove the rim. Let it cool completely.
• Cover and refrigerate for at least 4 hours, or overnight, before removing the rim, slicing, and serving.