Prep the pan: Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil. Lightly grease the inside. Heat oven to 325°F (163°C).

Make the crust: Stir graham crumbs, sugar, and salt with melted butter until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 8–10 minutes, then cool while you make the filling.

Warm the dairy: Make sure cream cheese, sour cream, heavy cream, and eggs are at room temperature. This prevents lumps and helps that ultra creamy texture.

Beat the cream cheese: In a large bowl or stand mixer, beat cream cheese on medium speed for 2 minutes until smooth, scraping the bowl as needed.

Add sugar and salt: Beat in sugar and salt until glossy and fluffy, about 2 minutes.

Blend in sour cream, heavy cream, vanilla, lemon juice, and zest: Mix on low until fully combined. Avoid whipping too much air into the batter.

Add eggs: Beat in eggs one at a time on low, just until blended. Scrape the bowl once more. The batter should be silky and pourable.

Assemble the water bath: Pour filling into the crust. Set the pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.

Bake: Bake at 325°F (163°C) for 60–75 minutes. The edges should be set and the center should still jiggle like Jell-O, not slosh.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove from the water bath, unwrap the foil, and cool on a rack until room temperature.

Chill: Cover and refrigerate at least 6 hours, preferably overnight, before releasing the springform ring and slicing.

Optional topping: Spread sweetened sour cream on top and chill 30 minutes, or serve with berries or compote.