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1
Adjust oven rack to middle position and preheat oven to 325 degrees.
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2
Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan.
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3
Pull up foil around pan sides.
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4
Brush interior of pan with butter.
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5
Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs.
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6
Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan.
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7
Bring a kettle of water to a boil for water bath.
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8
Meanwhile, beat cream cheese with an electric mixer until smooth.
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9
Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes.
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10
Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition.
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11
Add zest and vanilla and beat until just incorporated.
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12
Stir in cream and sour cream by hand.
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13
Pour batter into springform pan.
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14
Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan.
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15
Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes.
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16
Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour.
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17
Remove springform pan from water bath and set on a wire rack; cool to room temperature.
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18
Cover and refrigerate until chilled, at least 4 hours.
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19
Cheesecake can be refrigerated for up to 4 days.
