Step 1

Preheat oven to 350º F (180º C).

Step 2

Lightly grease a 9-inch round springform pan and line it with parchment paper.

Step 3

In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.

Step 4

Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling. Note: If you are short of time you can just refrigerate the unbaked crust until you make the filling. I have done it both ways, and it works fine. Baking the crust ensures that you have a crispier bottom, though.

Step 5

In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2 - 3 minutes. Set aside.

Step 6

Mix cornstarch and water in a small bowl until smooth. Set aside.

Step 7

Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.

Step 8

Add whipped heavy cream and gently foil in using a spatula. Set aside.

Step 9

Place the cheesecake pan on two large pieces of heavy-duty aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).

Step 10

Pour the cheesecake mixture over the crust; tap gently to remove any air bubbles.

Step 11

Place the cheesecake into a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.

Step 12

Bake at 350º F (180º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown.

Step 13

Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook, but slowly begin to cool as well.

Step 14

After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Next, remove the cheesecake from the water bath and wrapping. Let it cool at room temperature. Then refrigerate for at least 6 hours, or overnight (better).

Step 15

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.