Classic Cheesecake

Crust:

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese , 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon , zested
1 dash vanilla extract

Directions

Preheat the oven to 325 degrees F. Cover the sides of an 8 inch spring form pan tightly with aluminum foil. Spray the inside of the pan with non-stick cooking spray.

Combine crust ingredients in a bowl then press into a bottom of pan using a cup to pack it in and make the layer smooth. Place pan into refrigerator for a few minutes to let the crust set.

In the bowl beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Place the cake into a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake 325 for 60 minutes then turn off oven and open oven door a few inches (you can prop it open with a wooden spoon if necessary) and let cake cool to room temp. Remove cake from oven and take out of water bath. Remove foil and let cake cool further in pan, preferably on a wire rack. When the cake is cool chill in fridge before serving.