This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking. 1 cup graham cracker crumbs 1/4 cup sugar 2 tbsp melted butter 500 g cream cheese 3/4 cup sugar 3 eggs 1 tbsp lemon juice 2 tsp vanilla Pinch salt 3 cups sour cream Stir together crumbs, sugar and butter until combined; press into bottom of lightly greased 8" springform pan. Tightly wrap bottom of pan with foil. Bake in centre of 325°F oven for 8 to 10 minutes. Meanwhile, beat cream cheese until soft. Gradually add sugar beating for 3 minutes until smooth and light, scraping bowl often. On low speed, beat in eggs, 1 at a time, scraping bowl often. Stir in lemon juice, vanilla and salt, then sour cream. Pour over crust. Set springform pan in larger baking pan; pouring enough hot water into larger pan to come 1" up side of springform pan. Bake in pre-heated 325°F oven for 1-1/4 hours or until edge is set and centre is still a little jiggly. Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from bain marie and transfer to rack; remove foil and let cool completely. ...then enjoy!