• Allow cream cheese, sour cream and eggs to come to room temperature. Do not skip this step.

Graham Cracker Crust

• Preheat oven to 350° F
• Wrap the outside of a 10" springform pan with a double layer of aluminum foil.

  Grease the sides and bottom of the pan. Line the inside edges with parchment paper so that the paper extends about 1 inch above the rim.
• In a medium bowl, whisk together the graham cracker crumbs, sugar, cinnamon and salt. Add the melted butter and stir until uniformly moistened.
• Using your fingers or the bottom of a measuring cup, press the graham cracker crumbs firmly into the springform pan. It's OK if the crumbs don't come up all the way to the top of the pan.
• Bake the crust for 12 minutes, then remove to a cooling rack.
• While the crust is cooling, prepare your filling.

Cheesecake Filling

• Lower the temperature of the oven to 310° F. Arrange oven racks so that one rack is at the bottom and the other is in the middle of the oven.
• Heat a pan of water to boiling and have it ready.
• In a medium bowl, whisk together the eggs, lemon juice and vanilla until you no longer feel resistance from the whites, but not frothy. Set aside.
• In a large mixing bowl, beat the cream cheese until smooth - about 30 seconds.
• Add the sugar and cornstarch and mix for another 30 seconds, then let stand for a minute. While you're waiting, pour the boiling water into a 9X13" pan and set on the lowest rack of your oven. The pan should be about 3/4 full of boiling water.
• Scrape down the mixing bowl and mix for another 30 seconds. Add the sour cream and blend together with the cheese/sugar mixture.
• Set mixer to low speed and slowly pour in the egg mixture, adding about 1/2 cup at a time and blending before adding more. Take your time.
• Scrape down the sides and give it one more mix to ensure everything is blended well. Then pour the mixture into the cooled crust.
• Place the cheesecake in the 310° F oven on the middle rack and bake for 1 hour 50 minutes. Test for doneness and add another 10 minutes if necessary. (See doneness test video above).
• Once it's done, turn off the heat but don't remove the cheesecake from the oven. Simply crack open the oven door with a wooden spoon and allow to cool for at least another hour. (One hour worked fine for me, but it was still quite warm.)
• Place the cheesecake in the refrigerator, uncovered, and cool overnight.