For the crust
2 cups of graham cracker crumbs
1 stick of unsalted butter , melted
Mix the ingredients together with a fork until it moistened all over . Spray 9 inch spring form pan with cooking spray , press the crust firmly on the bottom , refrigerate while you prepare the filing .
For the filling :
2 8 oz. of cream cheese, softened
1 pint of sour cream
1/2 tsp. vanilla extract
1 tsp. lemon zest
In a mixing bowl on a low speed , beat the cream cheese until there is no more lumps , smooth . Add the eggs one by one , add the vanilla extract and the zest . Finally add the sour cream and mix well , do not overbeat .
Pour the filling on top of the crust . In a roasting pan , line a heavy duty foil , lay the spring form pan on top of it , wrap it up .. add the boiling water until it reaches half of the height of the pan . Bake at 325 for 45 minutes , once it’s done , it should be jiggle still , refrigerate for 4 hours or overnight .