Adjust your oven rack to the middle position and heat the oven to 325°.

Process the graham crackers in a food processor to fine crumbs, for about 30 seconds.

Sprinkle the melted butter and sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup.

Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes.

Set the oven temperature to 200°.

Beat the cream cheese in a large bowl with a mixer on medium-low speed until smooth, 1-3 minutes. Scrape down the bowl and beaters as necessary.

Beat in half the sugar and salt until incorporated, 1-3 minutes. Beat in the remaining sugar until incorporated, 1-3 minutes. Beat in the sour cream, lemon juice and vanilla until incorporated, 1-3 minutes. Beat in the egg yolks and eggs, two at a time until combined, 1-3 minutes.

Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with 1 tablespoon of melted butter. Set the pan on a rimmed baking sheet. Carefully pour the filling into the pan. Bake the cheesecake for 1 1/2 hours until the center of the cake registers 150°

Remove the cheesecake from the oven

Increase the oven temperature to 500 degrees.

Set cheesecake on middle rack and watch closely from the oven window as the top of the cake starts to brown. Be cautious as the top will brown quickly.

Transfer the cake to a wire rack and run a knife around the edge of the cake. Let the cheesecake stand until just barely warm, 2 1/2 – 3 hours. Chill until ready to eat.