Preheat the oven to 375°F and wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil. Spray the inside of the pan with nonstick cooking spray.

In a medium bowl, combine the 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 the bowl of an electric mixer, beat the cream cheese, sugar, and flour together on medium speed until smooth. Scrape the bowl and add the vanilla, lemon zest, lemon juice, and salt; beat on low until combined.

Add the eggs one at a time, mixing on low speed until incorporated. Mix in the sour cream until uniform but do not over-mix.

Check that the oven is at 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter over the crust. Pour boiling water into the roasting pan to come about 1 inch up the side of the cake pan.

Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until just set.

Remove the roasting pan from the oven and cool the cheesecake in the water bath for about 45 minutes. Remove from the water bath, discard the foil, and run a thin knife around the edges.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

To serve, remove the sides of the springform pan. Transfer to a serving platter if desired, slice, and serve with berry sauce if using.