Preheat the oven to 325 F. Prepare a 7 inch springform pan by lining the bottom with parchment paper. Brush the sides and bottom of the pan with the melted butter

* Step 2

Process the graham crackers and sugar in a food processor until finely ground, ~30 seconds. Add the flour and salt and pulse quickly. Add 6 tablespoons melted butter and pulse until the crumbs are evenly moistened

* Step 3

Press the crumb mixture into the pan, first on the bottom and then on the sides as high as you can go. There may be extra crumb mixture leftover. Use the bottom of a glass to press the crumbs evenly on the bottom and roll the sides of the glass against the crumbs on the sides of the pan. Set the pan in a baking sheet for baking; the butter will melt and may seep out of the pan.

* Step 4

Bake until the crust begins to brown and is fragrant ~ 10-12 minutes. Let it cool completely. Reduce the oven temperature to 200 F.

* Step 5

Using a stand mixer, beat the cream cheese, half of the sugar, and salt on medium-low speed until combined. Beat in the rest of the sugar until combined. Add the sour cream, lemon juice, and vanilla and beat until combined. Add the 1 egg yolk and beat until combined. Add the eggs, 1 at a time and beat until combined. Strain the mixture through a sieve and may use a spoon to help force the mixture through the sieve.

* Step 6

Pour the filling into the prepared crust. Bake until the center of the cake is 165 F. This may take 3 - 3 1/2 hours. The cake will not be set when at this temperature.

* Step 7

Remove the cake from the oven and increase the temperature to 500 F. When the oven is a 500 F, return the cake to the oven and bake until the top is evenly browned, 3 - 11 minutes

* Step 8

Let the cake cool for 5 minutes and then run a butter knife around the edge of the cake to loosen it from the pan. Let the cake cool until barely warm, ~2-3 hours. Leave the cake in the pan and wrap in plastic wrap and refrigerate at least 5 hours.