1. Prep the Oven: Position the oven rack to the lower-middle level and preheat to 350°F (177°C).

Make the Crust

2. Crush and Mix: If starting with whole graham crackers, use a food processor or blender to grind them into fine crumbs. Transfer to a bowl, mix in the sugar, and then stir in the melted butter until you have a sandy texture. Break up any clumps for an even consistency.

3. Press into Pan: Pour the mixture into a 9- or 10-inch springform pan (no need to grease). Using your hands, press the crumbs evenly along the bottom and slightly up the sides. Don’t press too hard—you want a firm base, not a rock-solid crust. A flat measuring cup can help smooth it out.

4. Pre-bake: Bake the crust for 10 minutes. Remove from the oven and set the pan on a large piece of aluminum foil. You’ll use this foil later to wrap the pan for the water bath. Let the crust cool slightly.

Prepare the Filling

5. Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and granulated sugar together using a stand mixer with a paddle attachment or a hand mixer. Mix on medium-high for about 2 minutes until smooth and creamy.

6. Add Wet Ingredients: Add the sour cream, vanilla, and lemon juice. Beat again until well combined. Then, add the eggs one at a time on medium speed, mixing just until incorporated after each one. Be careful not to overmix to avoid air bubbles that can cause cracking.

Assemble Water Bath & Bake

7. Set Up Water Bath: Boil enough water to create a 1-inch water bath in your roasting pan (a full kettle usually works well). While waiting, wrap the base and sides of your springform pan tightly in foil to prevent leaks. Set the cheesecake pan into the roasting pan.

8. Add Batter: Pour the cheesecake filling over the crust and smooth out the top. Carefully pour the hot water into the roasting pan to come about 1 inch up the sides of the cheesecake pan—or place the roasting pan in the oven first and then add the water.

9. Bake: Bake for 55 to 70 minutes, or until the center is mostly set but still slightly wobbly when you jiggle the pan. If the top begins to brown too much, loosely cover with foil.

10. Gradual Cooling: Turn off the oven and crack the door open slightly. Let the cheesecake rest in the oven for 1 hour. Then remove it from the oven and water bath and allow it to cool to room temperature completely.

Chill & Serve

11. Chill: Once cooled, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.

12. Slice & Serve: Run a knife around the edges to loosen the cake, then remove the springform rim. For clean slices, use a sharp knife dipped in warm water and wipe it between each cut.

13. Enjoy: Top with fresh fruit, sauces, or whipped cream if desired. Store any leftovers covered in the fridge for up to 5 days.