Directions:

• Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
• Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix well until fully incorporated. Add the flour and blend until just combined.
• Step 3: Add the room temperature sour cream, lemon zest, and fresh lemon juice to the cream cheese mixture. Mix until smooth. Be careful not to overmix, as this can incorporate too much air into the batter.
• Step 4: Add the eggs and egg yolk, one at a time, mixing gently after each addition until just blended. It's important to keep the mixture smooth and avoid overmixing.
• Step 5: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula. Bake in the preheated oven for about 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
• Step 6: After the cheesecake has cooled in the oven, remove it and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for the best results.
• Step 7: When you’re ready to serve, carefully remove the sides of the springform pan. Top the cheesecake with lemon curd if desired, then slice into wedges. Enjoy the bright, zesty flavor of your Lemon Cheesecake!