Prepare the Crust:

• Preheat your oven to 325°F (163°C).

• In a medium bowl, mix the crushed graham crackers, sugar, and melted butter until well combined.

• Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

• Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.

• Add the granulated sugar, salt, and vanilla essence, and beat until combined.

• Add the eggs one at a time, beating well after each addition.

• In a small bowl, mix the cornstarch with the heavy cream and sour cream until smooth, then add it to the cream cheese mixture, along with the lemon juice. Beat until fully incorporated.

Bake the Cheesecake:

• Pour the cheesecake filling onto the cooled graham cracker crust.

• Tap the pan gently on the counter to remove any air bubbles.

• Place the springform pan on a baking sheet and bake at 325°F (163°C) for about 50-60 minutes, or until the center is set but slightly jiggly. The top should be lightly golden and may have a few cracks.

• Turn off the oven and leave the cheesecake in the oven for 1 hour, allowing it to cool slowly.

• After an hour, remove the cheesecake from the oven and cool to room temperature. Once it’s cooled, refrigerate for at least 4 hours or overnight for the best texture.

Decorate (Optional):

• If desired, whip extra heavy cream and decorate the top of the cheesecake with whipped cream just before serving.

Serve:

• Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

• Slice and serve chilled.