In a food processor, crush the graham crackers until they become a fine crumb. Add sugar, melted butter, stirring until fully combined.
Press into the bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes to set the crust.
Beat cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the sugar
and salt then beat for
another 2 minutes on
Beat Cream Cheese
Add the sour cream, lemon juice, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
Add Liquid Ingredients
Add in the eggs one at a time, mixing well after each addition. Add the final two egg yolks together. You should have a creamy batter with no lumps and no signs of egg yolk.
Pour into the prepared pan and make a water bath. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, the middle 3 inches of the cheesecake should jiggle just a little bit.
Cool cheesecake then chill for at least 8 hours in the fridge then gently remove from pan and serve.
Chill Then Serve