• Preheat the oven to 350℉. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray.

Crust

• Pulse the graham cracker sheets in a food processor until they are fine crumbs and no large pieces remain. Add the sugar and melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.
  16 sheets graham crackers, ¼ cup granulated sugar, 8 tablespoon butter
• Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5-2 inches up the side. Then pour the remaining half of the crumbs into the bottom of the pan and press it firmly into the bottom.
• Bake for 10 minutes, then set aside to cool.

Batter

• Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when it's time to bake.
• In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high speed until very smooth, about 2 minutes. Scrape the bowl 1-2 times as needed during this step.
  32 oz full fat, brick cream cheese, 1¼ cup granulated sugar, ½ teaspoon kosher salt, 1 tablespoon vanilla
• Add the eggs one at a time and mix on low speed, mixing until each is well combined before adding the next one. Scrape the bowl occasionally.
  3 large eggs
• Add the heavy cream and lemon juice on low until just combined. Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.
  ⅓ cup heavy cream , 2 tablespoon lemon juice
• Moving quickly, place the cookie sheet on the middle rack. Then place a large roasting pan on the bottom rack and pour in the hot water. Close the door to the oven quickly to trap the steam.
• Bake at 325°F for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and let it cool for 1 hour. Don't open the oven all the way or the heat will escape and it won't finish cooking.
• After an hour, remove the cheesecake from the oven and cool for 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once it is completely chilled, remove it from the springform pan and serve.