Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, melted butter, and 1 teaspoon lemon zest. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing filling.

Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, making sure it comes up the sides to prevent water from seeping in during the water bath.

In a large bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure no lumps remain.

Add 1 cup sugar and remaining lemon zest to the cream cheese, beating until fully incorporated and creamy, about 1 minute. Avoid overmixing once you add the eggs.

Add eggs one at a time, mixing on low speed just until each egg disappears into the batter. Scrape the bowl between additions.

Mix in the sour cream, lemon juice, vanilla extract, and salt on low speed until just combined. The batter should be smooth and pale yellow with visible flecks of lemon zest.

Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool in the oven for 1 hour.

Remove from the water bath, discard foil, and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

Run a thin knife around the edge of the pan before releasing the springform. For clean slices, wipe your knife with a hot, damp towel between each cut.