Step 1: Prepare the Crust

• Preheat the oven: Preheat your oven to 350°F (175°C).
• Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly combined.
• Press into the pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
• Bake the crust: Bake for 8–10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

• Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and fluffy, about 3–5 minutes.
• Add eggs and yolks: Beat in the eggs and yolks one at a time, scraping down the sides of the bowl as needed.
• Incorporate the sour cream and flavorings: Add the sour cream, lemon zest, and vanilla extract, mixing until just combined.

Step 3: Assemble and Bake

• Pour the filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Bake in a water bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake the cheesecake: Bake for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.

Step 4: Cool and Chill

• Cool gradually: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
• Chill: Remove from the oven, cover, and refrigerate for at least 4 hours or overnight.

Step 5: Serve

• Decorate and serve: Remove the cheesecake from the springform pan and top with fresh berries, fruit compote, or whipped cream. Slice and serve chilled.