Crust:

1 cup graham cracker crumbs

1 tablespoon sugar

6 tablespoons unsalted butter, melted (divided)

Filling:

2 1/2 pounds cream cheese

1/8 teaspoon salt

1 1/2 cups sugar

1/3 cup sour cream

2 teaspoons pure vanilla

1/2 teaspoon grated lemon zest

2 teaspoons fresh lemon juice

2 large egg yolks plus 6 whole eggs, lightly beaten

Have ingredients at room temperature. Position an oven rack in center; heat to 325 degrees.

Crust: Stir together crumbs, sugar and 5 tablespoons of the butter. Brush bottom of a 9-inch springform pan with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm and lightly browned. Set aside on cooling rack.

Filling: Beat cream cheese on medium-low with an electric mixer until smooth. Scrape down beater and bowl sides with a rubber spatula. Add salt and about half the sugar; beat on medium-low about 1 minute. Scrape again, add remaining sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed just until combined, about 1 minute. Scrape again, add yolks and eggs and beat just until combined, about 1 minute.

Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan. Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. Transfer to a rack. Run a thin metal spatula around edges of pan to loosen. When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.