Preparation Steps

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined.
• Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
• Bake the crust for 8-10 minutes, then remove from oven and let cool slightly.
• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Stir in sour cream, vanilla extract, and lemon zest until just combined.
• Pour the filling over the prepared crust.
• Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• Serve chilled. Top with fresh berries or fruit compote if desired.