Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs.  Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

Next, place your graham cracker crumbs in a medium bowl. Add your sugar and melted butter. Mix until well combined.

Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.

Bake the crust for 10 minutes. Once done. Remove from oven and set aside and reduce the oven to 325F.

Bring 6-8 cups of water to a boil in a large pot. While the water is coming to a boil, move to the next step.

Place one oven rack at the bottom of the oven and another in the center. Place a large roasting pan on the bottom rack.

In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, lemon juice and zest, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.

Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.

Next, open the oven and gently pour the boiling water in the roasting pan. Carefully place the cheesecake on the middle rack and close the oven door. Bake for 55-65 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly like jello in the middle and the sides should be puffed. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour.

Remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Once the cheesecake has cooled, remove it from the refrigerator, slice up a piece, serve with whip cream, top with fruit or toppings, and enjoy!