Preheat your oven to 350 degrees Fahrenheit.

Firmly press the mixture into a 9-inch springform pan and smooth it with a spoon or measuring cup.

Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

In a big bowl, use an electric mixer on medium speed to blend the softened cream cheese with 1 cup of sugar until the mixture is smooth and creamy.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Add the sour cream, lemon juice, lemon zest, and vanilla extract. Continue to mix until the batter is smooth.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Wrap the springform pan bottom in aluminum foil to prevent leaks, then place it in a larger roasting pan.

Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in the preheated oven for 60 to 75 minutes, or until the edges are set and the center still jiggles slightly.

Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight.

Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the pan.