Preheat oven to 375F

Wrap the outside of 9” springform pan with clear wrap then wrap with aluminum foil all the way up the sides

Spread butter into bottom of springform pan, then line with parchment paper

Mix together melted butter, crumbs, sugar and salt, until resembles wet sand

Press onto pan until firm

Bake for 10 minutes, remove from oven to cool

Reduce oven heat to 325F

Boil a kettle of water

Into a kitchen aid mixer, add room temp cream cheese, mix on medium speed until smooth

Add sugar and flour, mix on medium speed until no more grit (about 3-5mins) (scrape down the sides and bottom of the bowl a few times to make sure everything is mixed well)

Add lemon zest, lemon juice, vanilla bean paste and salt, mix on low speed until combined (scrape bowl)

Add eggs in one at a time, mix on low speed (scrape bowl)

Add sour cream, mix on low until combine (scrape bowl)

Pour smooth creamy uniform filling into springform pan

Place in a roasting pan, pour water up to at least half way of the cake, and place in oven for 90mins

The sides should be set and the center should be jiggly. If the sides haven’t set properly, bake up to 15 mins more.

Remove from oven, let rest in the water for 30mins, remove to cool, and cover and place in fridge for at least 8 hours to set

Heat a knife to cut for crisp edges