Bring all ingredients to room temperature (cream cheese, eggs, sour cream, etc.)—crucial for smooth batter.

Preheat oven to 350°F (175°C).

In a food processor, blend 190g graham crackers, 35g sugar, and 75g melted butter until fine.

Butter the bottom of the springform pan (not sides). Press crust tightly into the pan, slightly up the edges. Use a measuring cup to compact it.

Bake at 350°F for 8 minutes, then reduce oven to 325°F (160°C). Set crust aside.

Cream cheese base: With a paddle attachment, beat 32 oz cream cheese, 325g sugar, ½ tsp salt, and 1 tsp vanilla for 3–5 mins until creamy. Scrape bowl often.

Eggs: Lightly whisk 4 eggs in a bowl. Add to batter one at a time, mixing on low speed until just combined (overmixing = cracks).

Liquids: Add 120g heavy cream, 240g sour cream, 2–3 tbsp lemon juice, and 1 tbsp cornstarch. Mix on low until smooth. Scrape bowl again.

Wrap the outside of the springform pan tightly with heavy-duty foil (to prevent leaks).

Place a large roasting pan in the oven. Pour 1–2 inches of boiling water into it.

Pour batter into crust. Carefully set the cheesecake pan in the water bath.

Bake at 325°F for 75–80 mins. Do not open the oven! Edges should be set, center jiggly (like Jell-O).

Cool in oven with door cracked for 1 hour.

Run a butter knife around the edges to release (prevents shrinking).

Cool at room temp for 2–3 hours, then refrigerate overnight (do not remove from pan yet!).

Release springform sides. Decorate with whipped cream or berries. Slice with a hot knife.