Preparation

Graham Cracker Crust

Adding Graham crackers to zip lock bag, Using a rolling pin crush crackers into small pieces.

Taking melted butter add to graham crackers. Using fingers mix butter and graham crackers together until the texture resembles wet sand.

Add graham cracker mixture to spring form pan and using hands or a measuring cup press gram crackers into pan. Be sure to press crackers along the sides of the pan as well.

Place into oven, allowing graham crackers to bake for about 8 to 10 minutes, until fragrant or until Graham crackers turn slightly brown.

Remove from oven, set aside allowing cooling time 5 to 10 minutes.

Cheesecake Mixture

Using a handheld mixer or stand mixer on low speed mix soften cream cheese until creamy in texture.

Adding granulated sugar, continue mixing on low speed until both ingredients are combined.

While continuously mixing, start by adding one egg at a time. Combine completely before adding another.

Adding all-purpose flour, pinch of salt(to enhance flavor), lemon juice, lemon zest, and pure vanilla extract. Combining ingredients once more.

Pour cream cheese mixture onto pre-baked Graham cracker crust.

Using a spatula level and smooth out the cheesecake mixture.

Place into 450°F preheated oven, on center rack, allowing the cheesecake to bake for 15 minutes before turning the temperature down.

Adjust temperature setting to 200°F. Allowing cheesecake to bake for 1 hour and 15 minutes.

Turn oven off, allowing oven door to remain closed. Allow cheesecake to sit for 30 minutes.

Slightly open oven door, and allow the cheesecake to sit for 15 additional minutes.

After 15 minutes remove from oven and place on a rack to cool.

Refrigerate overnight.

During the cooling process, cheesecake will shrink allowing easier removal from spring foam pan. (If cheesecake is stuck to springform pan, Using a bread knife dipped in water, lightly go around edges to loosen the cheesecake from the sides of the pan).

Slice And Serve.

Enjoy!!!!!!