For the Crust:
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down in and 1-inch up the sides. Refrigerate for 10 to 15 minutes too let the butter harden..
For the Filling:
Beat the cream cheese on low speed with an electric mixer for 1 minute until smooth Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar, continue beating until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. scrape down the sides of the bowl at least once to make sure all ingredience are combined . Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; Bake for 45 to 60 minutes. The cheesecake should still jiggle do not overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold
You may top this wonderful cheeesecake with any variation of fruit and or sauce that suits your taste buds.
