Step 1

Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.

Step 2

In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.

Step 3

In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over mix.

Step 4

Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.

Step 5

Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.

Step 6

The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.