• Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.

Crust

• To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
• Press the crust into the bottom of the lined springform pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan. This is to prevent water from getting into the pan during the water bath step. Set aside.

Filling

• Using an electric mixer or a stand mixer fitted with a whisk attachment beat the cream cheese until smooth and creamy.
• Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• Add in the sour cream and vanilla. Blend in until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
• Add lemon zest and lemon juice to the cream cheese mixture. Mix until just incorporated.
• Pour the filling into the crust. Carefully place the springform pan into a deep roasting pan and place both in the oven.
• Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
• Bake 60-70 minutes, until the top of the cheesecake turns golden. Remove from the oven and let cool on a wire rack.

Topping

• Once the cheesecake has completely cooled, combine the sour cream and sugar in a small bowl until incorporated. (You may want to sift the confectioner's sugar first if there are any lumps.) Spread it over the cheesecake in an even layer.
• Transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
• Serve chilled.