• Grease the sides and bottom of a 9" springform cake pan and preheat the oven to 325 degrees F.
• Pulse the graham cracker crumbs in a food processor until fine crumbs. Add the sugar and pulse once or twice to combine. Remove the bowl and blade carefully from the processor and, with a fork, stir in the butter until everything is just moist.
• Bake the graham cracker crust until just starting to brown at the edges and fragrant, about 13 minutes. Cool on a wire rack.

Meanwhile, make the cheesecake filling:

• Increase the oven temperature to 500 degrees F.
• In the bowl of your stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed to soften it up. With a sturdy spatula (there's about to be a lot of scraping), scrape down the beater and sides of the bowl. Stir in half of the sugar and salt and beat again, about 1 minute. Scrape down the sides and bottom of the bowl. Add the remaining sugar and beat again. Scrape. Add the sour cream, vanilla, and lemon juice. Beat 1 minute and scrape. Add the egg yolks one at a time, beat, scrape. Lastly, add the eggs one at a time, mixing until combined between each addition. Scrape down the bottom, sides, and beater once more and give another quick mix.
• Carefully grease the sides of the springform pan again without disturbing the crust. Spoon the filling into the pan and set onto a baking sheet. Place in the oven and cook until the cheesecake is set and the internal temperature is 150 degrees F with an instant thermometer, about 1 1/2 hours.
• Allow to cool 2 to 3 hours. Run a knife along the edge of the pan and cover well with plastic wrap (trying not to let it touch the surface of the cake if you are concerned with how pretty it will be) and place in fridge to cool at least 5 hours. (Cheesecake can be stored in fridge up to 4 days).
• When ready to serve, allow the cheesecake to stand and room temperature for 30 minutes before slicing and serving.