Preheat the oven to 350°F. Prepare a 10" springform pan by greasing it with butter. Line the sides of the pan with parchment paper. Be sure that the parchment paper is tall enough that it reaches the top of the sides of the pan. See photos above.

In a food processor, add pieces of graham crackers and pulse until they are fine crumbs. Add sugar and salt. Pulsate until blended. Add butter and blend well. Press crumbs onto the bottom of the springform pan.

Bake in the oven for 8 minutes. Once baked, place on a cooling rack for 10 minutes or until cooled. Decrease the oven temperature to 325°F.

In an electric mixer, cream butter and sugar until fluffy. Blend in cream cheese, sour cream, vanilla, and lemon zest. Add egg yolks and mix, but do not overblend.

In a separate bowl, whip egg whites until stiff peaks form. Fold egg whites into the cheesecake filling with a spatula or spoon. Pour the batter over the crust in the springform pan.

Wrap foil around the bottom and sides of the springform pan. This is to prevent water from seeping in as the cheesecake bakes.

Place the foil-wrapped springform pan inside a deep roasting pan or a pan with tall sides that is larger than your springform.

Pour water into the larger pan around the springform. Fill it high enough that the water is halfway up the side of the springform, but does not go inside the foil.

Bake at 325°F for 90 minutes. Once done baking, crack the oven door open and allow the cheesecake to cool inside the oven for 30 minutes. This prevents cracking as it sets.

Refrigerate for at least 8 hours after baking before serving. Top with your favorites – cherries, caramel, raspberry, or chocolate syrup.