You can make this crust with a food processor. Simply add all of the crust ingredients inside and blend it until you have a fine mixture.

Alternatively, you can crush the crackers separately and mix the ingredients in a mixing bowl. When using this method, make sure you properly mix the ingredients to evenly distribute them.

Line a springform cake pan with non-stick spray or additional melted butter. This is an optional step as the crust already contains butter, so it will not stick.

Once lined, place the pan inside the fridge so that the base can be set.

First, start by whisking your egg whites until they reach soft peaks. It would be best if you did this inside of a stand mixer. You can also use an electric hand mixer or a regular balloon whisk.

Meanwhile, combine the softened room temperature cream cheese and fine sugar in a large mixing bowl. Cream the ingredients together until they become light and fluffy.

Then, add the egg yolks, vanilla extract, lemon zest, fine salt, and sour cream. Mix the ingredients until you have a smooth, uniform mixture.

Using a large spoon or rubber spatula, mix in a third of the beaten egg whites into the cream cheese mixture. This will thin the consistency and make it easier to incorporate the rest of the egg whites.

Then, very gently fold in another third of the beaten egg whites. Work as gently as you can to prevent deflating the batter. Finally, just before the egg whites are completely folded in, add the final third of egg whites.

Preheat the oven to 350°F (180°C). Gently pour the cheesecake batter onto the graham cracked lined cake pan.

Bake the cheesecake for about 40-60 minutes. The exact time will be determined by the thickness of your cheesecake and hot spots in your oven.

Once the cheesecake is completely baked, turn off the oven and open the oven door slightly. Allow the cheesecake to cool inside of the oven for at least an hour.

Then, remove the cheesecake and cool it at room temperature for another hour.

Finally, wrap the pan with plastic or saran wrap and allow it to chill inside the fridge for at least 6 hours. We prefer setting out cheesecake overnight.