Preheat the oven to 375?F and set an oven rack in the lower middle position. Wrap a springform pan with heavy-duty aluminum foil, covering the underside and extending to the top without seams. Spray the inside of the pan with nonstick cooking spray.

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.

Reduce the oven temperature to 325?F and bring a kettle of water to boil.

In an electric mixer bowl, beat cream cheese, sugar, and flour on medium speed until smooth, about 1 minute. Scrape the bowl, then add vanilla, lemon zest, lemon juice, and salt; beat on low speed until combined.

Add eggs one at a time, mixing on low speed until incorporated. Mix in sour cream until batter is uniform.

Once the oven is at 325?F, place the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour boiling water into the roasting pan to reach about 1 inch up the cheesecake pan.

Bake until set, about 1 hour and 30 minutes to 1 hour and 45 minutes. If the cheesecake begins to look golden on top, cover loosely with foil. The cake will wobble slightly but should not appear liquidy.

Carefully remove the roasting pan from the oven and cool the cheesecake in the water bath until the water is just warm, about 45 minutes.

Remove the cheesecake pan from the water bath and discard the foil. Optionally, run a thin knife around the edge of the cake. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

To serve, remove the sides of the springform pan. Serve from the base or transfer to a serving platter with a spatula. Slice with a sharp knife, cleaning between slices.