Source  Mel's Kitchen Cafe

Recipe Added:  11/23/2011

Crust  In mixing bowl, combine crust ingredients together with a fork until evenly moistened. Lightly spray bottom and sides of 9-inch springform pan. Firmly press mixture over bottom and 1-inch up sides on pan. Refrigerate crust while preparing filling.

Filling  In a large bowl, beat cream cheese on low speed 1 minute just until smooth. Gradually add sugar and beat until creamy, 1-2 minutes. Scrape down sides of bowl. Add eggs, 1 at a time, and continue to slowly beat until combined. Stir in vanilla and lemon zest. Blend in sour cream. Batter should be well mixed but not overbeaten. Pour filling into crust-lined pan and smooth top with spatula.

Bake 50-55 minutes. The cheesecake should still jiggle slightly, but will firm up after chilling. Do not do a toothpick test in center, this will make a crack. Loosen cheesecake from pan by running a thin metal spatula around inside rim. Let cool in pan 30 minutes. Chill in refrigerator, loosely covered, at least 4 hours to set up. Demold and transfer to a cake plate. Slice with non-serrated knife dipped in hot water, wiped dry after cuts.

1. http://www.melskitchencafe.com/2008/03/my-favorite-cheesecake-ever.html