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1. Preheat oven to 325 F. Use a food processor or a baggie and rolling pin to crush crackers into crumbs. Put the crumbs into a bowl.
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2. Add melted butter and 2 tablespoons of sugar. Mix to combine.
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3. Press the crust mixture into a 9 inch springform pan. Place in the refrigerator.
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4. For the filling: Place the softened cream cheese in a large bowl. Beat with an electric mixer set on medium-high for 2 minutes.
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5. Blend in sugar.
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6. Add flour and beat until combined.
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7. On low speed, beat in the eggs one at a time, beating just until blended. Make sure that you scrape the sides of the bowl often.
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8. Add sour cream, lemon peel, and vanilla and beat just until blended. Pour the filling over the crust in the pan.
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9. In a roasting pan pour in hot water up to the point where the water would come about halfway up the springform pan. Wrap the springform pan with aluminum foil (wrap foil tightly around base of pan to keep from leaking water). Put the springform pan into the roasting pan.
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10. Bake the cheesecake in the preheated oven for 1 hour and 15 minutes. Mine was done in 70 minutes.
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11. Then turn off oven and keep the oven door ajar. Let the cheesecake sit in the oven for 1 hour. Then transfer it to a wire rack to cool completely. When it's cool, run a knife around the sides.
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12. Cover the pan and put it into the refrigerator to chill for 6 hours or overnight.
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13. Cut into slices. I like to eat mine with cherries but whatever fruit you like on top is great.
