A generous dose of lemon adds a lively flavor to this classic dessert.
Preheat oven to 375Fº.
Pulse the graham crackers in a food processor fitted with a metal blade. Add sugar and butter, blend together.
Line a springform pan with the crumb mixture on bottom and sides. Set aside.
In the bowl of an electric mixer, place the cream cheese, sugar, sour cream, flour, lemon juice, lemon zest. vanilla and salt. Beat on medium speed until combined and well blended, about 2 minutes.
Scrape down the sides of the bowl.
Add the eggs and egg yolks one at a time, beating on medium speed until well combined. Occasionally, scraping down the sides of the bowl.
Pour into the prepared crust.
*Be sure to put a pan on the rack under the cheesecake to catch any butter that seeps out of the springform pan.
Bake for 10 minutes at 375Fº. Reduce the heat to 325Fº. Bake for 1 hour and 15 minutes. Turn off the oven. Leave the cake in the oven to cool for 2 hours. Remove the pan from the oven, place on a wire rack and cool completely.
Cover the pan with plastic wrap. Chill in the refrigerator for 8 hours or overnight.
Remove the collar of the springform pan.
Place the cheesecake on a cake stand or serving plate.
Slice and serve with cherry or blueberry pie filling.