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Special equipment: a 10-inch springform pan
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Preheat the oven to 325 degrees F.
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For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave.
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Brush a 10-inch springform pan with some of the butter.
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Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl.
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Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge.
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Bake until browned, 15 to 18 minutes.
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Let cool.
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Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
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For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute.
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Add the sour cream, and mix until just combined.
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Add the heavy cream, and mix until just combined.
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Beat in the eggs one at time.
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Beat in the vanilla, lemon juice and lemon zest if using until just combined.
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(Do not overmix, or the cake will turn into a souffle!)
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Pour the filling into the crust.
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Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes.
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Turn off the oven, and leave the cake inside with the door shut for 1 hour.
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It will continue to set and color slightly in the oven.
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Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills.
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(Mom's cheesecake usually cracked, since she didn't do this.)
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Refrigerate overnight before serving.
