To prepare the crust, combine the graham cracker crumbs and melted butter in a medium bowl until a moist, sand-like consistency forms. Press firmly into the base and slightly up the sides of a 9-inch springform pan. Place the pan on a baking sheet and bake at 330°F (165°C) for 12 minutes, then let it cool while you prepare the filling.

In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-low speed until smooth and creamy. Add the sugar, flour, salt, vanilla extract and lemon juice, and mix until fully combined and silky. Scrape down the sides of the bowl occasionally.

With the mixer running on low, add the eggs one at a time, stopping to scrape down the sides and bottom of the bowl so everything mixes evenly.

Once the eggs are fully incorporated, add the sour cream and heavy cream and mix on low speed until smooth.

Set up the water bath: wrap the outside of the springform pan tightly in two or three layers of heavy-duty aluminum foil and place it inside a larger roasting pan. Pour the batter into the cooled crust, place the roasting pan in the oven, and carefully pour hot water into it until it comes about halfway up the sides of the springform pan.

Bake at 330°F (165°C) for 10 minutes, then reduce the oven to 280°F (140°C) and bake for about 30 minutes more, until the sides are slightly puffed and set and the center still has a gentle jiggle.

Turn off the oven and let the cheesecake sit inside with the door propped open for about 1 hour. Then take it out, let it come to room temperature, and chill in the refrigerator for at least 8 hours (overnight is best) before removing the foil, slicing, and serving.