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1 1/2 cups Graham Cracker Crumbs (For the base)

1/4 cup Sugar (To sweeten the crust)

1/2 cup Unsalted Butter (Melted, for binding the crust)

4 8-oz packages Cream Cheese (Room temperature, for smoothness)

1 1/4 cups Sugar (For sweetness)

1 tsp Vanilla Extract (For flavor)

2 tsp Lemon Zest (For a hint of citrus)

4 Large Eggs (Room temperature, for structure)

2/3 cup Sour Cream (For tanginess and creaminess)

2/3 cup Heavy Cream (For richness)

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Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then cool.

Reduce oven temperature to 325°F (163°C). In a large bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add sugar, vanilla, and lemon zest, mixing until well combined.
Add eggs one at a time, beating just until blended. Stir in sour cream and heavy cream until the mixture is smooth.

Pour the filling over the cooled crust. Place the springform pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake for 55-60 minutes or until the edges are set but the center is slightly wobbly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serve chilled, optionally topped with fresh berries or a fruit compote for added flavor.