Instructions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy.
4. Gradually add the sugar and flour to the cream cheese, mixing well after each addition.
5. Add the sour cream, vanilla extract, and lemon zest to the cream cheese mixture. Mix until well combined.
6. Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
7. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until the center is set and the top is lightly golden. Avoid opening the oven door during baking to prevent cracks on the cheesecake.
9. Remove from the oven and let the cheesecake cool in the pan for 10 minutes.
10. Gently run a knife around the edges of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan.
11. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld together.
12. Serve chilled and enjoy this classic dessert that's a sweet slice of New York tradition!