Remember to have all the ingredients at room temperature before starting.

Preheat the oven to 350F (conventional).

Use a food processor to grind the Graham crackers, sugar, and butter until smooth.

Spread a layer of butter on the bottom of a 9" springform pan, then firmly press the crust ingredients into it using a measuring cup to pack them tightly.

Bake the crust for 8 minutes, then reduce the oven temperature to 325F.

To make the cheesecake batter, cream the cream cheese for 3-5 minutes until creamy, scraping the sides of the bowl to ensure even mixing.

Add the sugar, salt, and vanilla to the cream cheese and cream again for 5 minutes until well combined.

Use a separate bowl to break the eggs and lightly whisk them. Be careful not to overbeat the eggs, as this can make the cheesecake spongy. Slowly add the eggs to the batter and mix at a low speed until just combined.

Add the cream, sour cream, lemon juice, and cornstarch to the batter and mix at low speed until just combined. Don't forget to scrape the edges of the bowl to make sure everything is mixed together evenly.

Allow the cheesecake to cool for 15 minutes at room temperature. Gently run a butter knife or offset spatula around the edges of the cheesecake to prevent sticking.

Avoid opening or releasing the edges of the pan. Make sure to refrigerate the cheesecake overnight for it to set properly. Cool it at room temperature for 2-3 hours before chilling best cheesecake recipe in the refrigerator overnight.

Add whipped cream as decoration before serving, if desired.