Preheat oven to 375 degrees, wrap a 9 inch springform pan bottle and outside walls with heavy duty aluminum foil making sure seams covered tightly, spray inside with pam

In a mixing bowl mix crushed graham crackers, melted butter, sugar, salt and vanilla until combined

Press crust mixture on bottom of pan and slightly up edges as even as possible and bake for 10 minutes

Take crust out and turn oven down to 325 degrees

In a mixing bowl beat room temp cream cheese, sugar and flour on medium until smooth. Scrape the sides then add lemon zest, lemon juice, salt and vanilla beating on low until combined. Scrapes sides again adding one egg at a time at low speed until combined, scraping the bowl between eggs if needed. Hand mix in sour cream.

In a large roasting pan (disposable are great for this!) place the spring form pan with crust in center, and carefully pour cheesecake batter into the pan. Poor boiling water around roasting pan careful to not get any in the cheesecake pan until the water is 1 inch up the side.

Put in oven carefully to not splash any water into cheesecake pan. Bake for 1 hour and 45 minutes. Check cheesecake to be done, should be golden/brown on top and wobble but not liquidy.

Remove pan carefully from oven and set to side to cool (keep in water bath) for an hour. Remove from water bath after an hour, remove aluminum foil, cover with plastic wrap and refrigerator overnight (8 hours) before eating