Preheat your oven to 350°F, and grease a 8 or 9-inch springform pan. Wrap the outside of the pan in two layers of aluminum foil.
In a bowl, combine the graham cracker crumbs, brown sugar, salt, and cinnamon.
Mix in the butter and vanilla extract until saturated.
Press evenly into the bottom of the pan.
Bake for 10-12 minutes until golden brown.
In a larger bowl, beat the cream cheese to smooth it out.
Cream together with the sugar until light.
Whisk in the vanilla extract, lemon juice, and the eggs, one at a time until fluffy.
Mix in the sour cream until incorporated.
Stir in the flour and salt.
Tap out the air bubbles, before pouring in the pan.
Tap out the air bubbles again, and place the pan in a roasting pan or a high-sided dish.
Place on the oven rack, and pour enough hot tap water into the pan to go 3/4" up the pan.
Bake for 55-65 minutes until there is still a slight jiggle in the center of the cake.
Turn off the oven and leave in the cake in the oven for 15 minutes.
Open the door all the way and wait 30 minutes, before removing.
Cool at room temperature for 3-4 hours.
Chill for at least 4 hours before serving.
Use a warm, damp knife to slice the cake.
Enjoy!
New York-Style Cheesecake https://www.closethecooks.com/2021/01/16/new-york-style-cheesecake/ January 16, 2021