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1
Place oven rack in center of oven; heat to 325F (160C).
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2
Coat 8-inch (20cm) spring form pan evenly with the butter.
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3
Place cake crumbs in pan; tilt and rotate pan to evenly coat bottom and sides with crumbs.
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4
Press crumbs gently into place.
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5
Invert pan to discard any excess crumbs; reserve pan.
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6
Cut cream cheese into 1-inch cubes; place in a large mixer bowl.
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7
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
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8
Continue beating while slowly adding whipping cream, lemon juice and vanilla, scraping down sides of bowl as needed.
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9
Beat until mixture is smooth.
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10
Add sour cream to cheese mixture, beat at medium speed until blended.
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11
Continue beating while very slowly adding sugar; beat until sugar is absorbed.
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12
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
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13
Pour batter into reserved pan.
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14
Gently rotate pan several quarter-turns to settle batter.
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15
Bake until sides of cake are set 2 inches in from edges and center is still pudding like, about 1 hour and 15 minutes, for a creamy center.
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16
For a firmer center, bake until center is just set, 8 to 10 minutes longer.
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17
Turn oven off.
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18
Let cake stand in oven with door propped open 8 inches, 30 minutes.
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19
Transfer pan to wire rack away from drafts.
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20
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
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21
Remove sides of pan.
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22
Refrigerate cake uncovered overnight or at least 8 hours.
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23
Cover cake loosely with plastic wrap.
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24
Refrigerate until serving time.
