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1
Have ingredients at room temperature.
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2
CRUST: Stir together crumbs, sugar and 5 tablespoons of the butter.
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3
Brush bottom of a 9-inch springform pan with some of the remaining butter.
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4
Press mixture evenly onto the bottom of the pan.
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5
Bake 10 minutes, until firm and lightly browned; set aside on cooling rack.
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6
FILLING; Beat cream cheese on medium-low with an electric mixer until smooth.
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7
Scrape down beater and bowl sides with a rubber spatula.
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8
Add salt and about half of the sugar; beat on medium-low about 1 minute.
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9
Scrape again, and add remaining sugar and beat 1 minute.
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10
scrape again.
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11
Add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed until just combined, about 1 minute.
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12
Scrape again, add yolks and eggs, and beat until just combined, about 1 minute.
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13
Brush sides of pan with remaining butter.
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14
Scrape filling onto the cooled crust.
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15
Gently tap pan on work surface to eliminate air bubbles.
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16
Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan.
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17
Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes.
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18
Transfer to a rack.
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19
Run a thin metal spatula around edges of pan to loosen.
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20
When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.
