Preheat your oven to 350°F (175°C). Prepare a 9” springform pan by wrapping it tightly with aluminum foil.

In a mixing bowl, combine crushed graham crackers and melted butter. Press into the bottom of the pan. Bake for 8 minutes.

Beat softened cream cheese until smooth. Gradually add sugar, salt, vanilla extract, and lemon extract until combined.

Add eggs one at a time while mixing on low speed. Fold in sour cream and heavy cream gently using a spatula.

Pour filling over the cooled crust and smooth the top with a spatula.

Place springform pan into a larger roasting pan and add hot water halfway up the sides.

Bake for 1 hour, then turn off the oven and leave the cheesecake inside for 35 minutes.

Run a knife around the edge to loosen it, remove from the water bath, and let cool completely.

Cover and refrigerate for at least 8-10 hours before serving.