NY Style Cheesecake

Preheat the oven to 325°

Grease an 8" spring-form pan. Place the pan on a large piece of heavy duty aluminium foil and fold it up the sides around the pan.

In a mixing bowl combine the crust ingredients until evenly moistened (a fork works best).

Firmly press the crumb mixture over the bottom and 1" up the sides of the pan using your fingers or the smooth bottom of a glass.

Refrigerate the crust

Beat the cream cheese on low speed for one minute until smooth and lump free.

Gradually add the sugar and beat until creamy 1-2 minutes only, scraping down the sides of the bowl and the beaters from time to time.

Add the eggs, one at a time and continue to beat slowly until combined.

Stir in the vanilla, lemon zest and the sour cream. The mixture should be well mixed but not over beaten.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake for 45 minutes. The cheesecake should still jiggle in the centre, it will firm up after chilling.

Let cool in the pan for 30 minutes then loosely cover and refrigerate for at least 4 hours.

Loosen the cheesecake from the sides if the pan by running a thing metal spatula around the inside edge,. Unmold and transfer to a cake plate.

Decorate and serve