NY Times Classic Cheesecake

https://cooking.nytimes.com/recipes/1019037-classic-cheesecake

Modification notes: added 1/2 tsp lemon zest, change cooking method at the end to leave it in the oven. Graham crackers crust was very hard so may have overcooked it. next time need to buy cheesepan instead of spring form, butter was leaking all over.

FOR THE CRUST:

• 18 whole graham crackers (about 10 ounces/284 grams)

• ¼ cup/55 grams light brown sugar

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon (optional)

• ¾ cup/170 grams (1½ sticks) unsalted butter, melted

FOR THE FILLING:

• 2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature

•  ½ cup/113 grams sour cream

• 1 cup/201 grams granulated sugar

• 1 teaspoon vanilla extract

•  ½ teaspoon kosher salt
• 1/2 teaspoon Lemon zest (modification)

• 4 large eggs plus 1 large egg yolk

•  ¼ cup/32 grams all-purpose flour

PREPARATION

1. Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
2. In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
3. Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 minutes.
4. Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
5. Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
6. Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain. Add lemon zest
7. Pour filling into prepared crust (if filling goes above the crust, that is O.K.). 
8. Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1.5 to 2 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
9. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
10. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.