Preheat the oven to 180°C (350°F) place the oven rack in the middle.
Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
Once cooled wrap the bottom and sides of the 10-inch springform baking with the aluminum foil to the rim of the pan.
Boil a pot of water with about 3-4 cups and keep simmering until ready to use.
In the large bowl beat the cream cheese and sugar until smooth.
Add the vanilla, salt, and lemon zest, lemon juice, sour cream, and mix until combined.
Add the egg one at a time and mix on slow speed until well combined.
Pour the cheesecake batter into spring fold baking pan and even out the surface with a spatula.
Pour the hot water into a large roasting pan and place the cheesecake pan inside. Water should fill about half the pan.
Place into oven and bake for 70-80 minutes or until golden around the edges.
Turn oven off and leave cheese inside with the door opened for 60 minutes, this will slowly cool the cheesecake avoiding it to shrink or crack.
Remove the cheesecake from the oven and set on a wire rack to cool about 60 minutes.
Carefully open the springform and transfer the cheesecake to a large serving plate.
Cover it with cling wrap and refrigerate for at least 8-10 hours before serving.
If the cheese is sticking to the side as your releasing the springform, pass a knife around the sides.
Carefully cut each slice and wipe off the knife after each cut.
Enjoy your delicious yummy New York cheesecake by topping it with your choice of fruit jam and fresh fruit.