Wrap the outside of the pan with two layers of heavy-duty foil to keep water out if using a water bath.

Make the crust. Combine the crumbs, sugar, salt, and melted butter until the mixture feels like wet sand. Press it firmly into the bottom of the pan, using the bottom of a glass to compact it evenly.

Par-bake the crust. Bake for 9–10 minutes until fragrant and lightly set. Let it cool slightly while you prepare the filling.

Reduce the oven to 325°F (160°C).

Beat the cream cheese. In a large bowl, beat the cream cheese on medium speed for 2–3 minutes until completely smooth and free of lumps. Scrape the bowl often to avoid pockets of unmixed cheese.

Add sugar and salt. Mix in the sugar and salt until blended and silky, about 1–2 minutes. Avoid whipping too much air into the batter.

Add sour cream, vanilla, and lemon juice. Beat on low just until combined.

The batter should be glossy and thick.

Add the eggs last. Add eggs one at a time on low speed, mixing just until each disappears. Overmixing here can cause cracks. Scrape the bowl and fold with a spatula to finish.

Pour and smooth. Pour the batter over the crust.

Tap the pan gently on the counter a few times to release air bubbles. Smooth the top with a spatula.

Set up the water bath (optional but helpful). Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

This helps with even baking and minimizes cracking.

Bake low and slow. Bake at 325°F (160°C) for 60–75 minutes. The edges should be set, and the center should still have a slight wobble, like set Jell-O. If it looks wet or sloshy, give it another 5–10 minutes.

Cool gradually. Turn the oven off.

Crack the door open slightly and let the cheesecake sit inside for 45–60 minutes. This gentle cool-down helps prevent cracks.

Chill completely. Remove from the oven and water bath. Run a thin knife around the edge to loosen the sides.

Cool to room temperature, then cover and chill for at least 6 hours, preferably overnight.

Unmold and serve. Release the springform ring. Slide a knife under the base to remove the parchment if desired. Slice with a hot, clean knife, wiping between cuts for neat slices.

Add toppings if you like.