Preheat oven to 325°F. Crush graham crackers into fine crumbs using food processor or place in zip-top bag and crush with rolling pin. Mix crumbs with melted butter, sugar, and pinch of salt until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan, packing down tightly. Bake 10 minutes until golden and fragrant. Remove and let cool completely.

Wrap outside of springform pan with two layers of heavy-duty aluminum foil, bringing foil all the way up the sides. Make sure there are no gaps or tears. This waterproofs the pan for water bath. Place large roasting pan in oven. Boil water in kettle and keep hot.

Let cream cheese sit at room temperature at least 1 hour before starting. Beat cream cheese with electric mixer on medium speed 3-4 minutes until completely smooth, fluffy, with no lumps. Scrape down sides and bottom of bowl. Gradually add sugar and beat another 2 minutes until light and creamy.

Add eggs one at a time to cream cheese mixture, beating on low speed after each until just incorporated. Scrape bowl between each egg. Add sour cream, heavy cream, vanilla extract, lemon juice, and salt. Beat on low until mixture is completely smooth. Don't overmix.

Pour cream cheese filling over cooled graham cracker crust. Smooth top gently with spatula to create even surface. Tap pan lightly on counter a few times to release air bubbles. Place foil-wrapped springform pan into roasting pan in oven.

Carefully pour hot water from kettle into roasting pan until it comes halfway up sides of springform pan. Bake at 325°F for 1 hour 15 minutes. Center should jiggle slightly when gently shaken. Edges should look set but center will look slightly underdone.

Turn off oven and crack door open about 1 inch. Leave cheesecake in oven to cool gradually for 1 hour. This prevents cracking. After 1 hour, remove cheesecake from oven and water bath. Remove foil carefully.

While cheesecake cools in oven, whisk together sour cream, sugar, and vanilla for topping. After 1-hour oven cooling, spread sour cream mixture evenly over top of cheesecake. Return to oven at 325°F for 10 minutes. Topping should look set but not browned.

Remove cheesecake from oven and let cool to room temperature on wire rack, about 2 hours. Once at room temperature, cover loosely with plastic wrap and refrigerate at least 8 hours or overnight. Cheesecake needs this time to fully set and develop best texture.

Run thin knife around edge of cheesecake to loosen from pan sides. Remove springform pan ring carefully. Slice with hot, clean knife, wiping knife between each cut. Let cheesecake sit at room temperature 20-30 minutes before serving for best texture.