• Preheat oven to 375 degrees F. Cover the outside of a 9-inch or 10-inch springform pan with a large sheet of heavy-duty foil. There should be no seams showing (so water can't get in). Spray the inside of the pan with non-stick cooking spray.

Crust

• Place graham crackers in a large ziptop bag and seal the bag. Use a rolling pin or meat mallet to crush the graham crackers into crumbs. (You can also use a food processor.) Pour the crumbs into a medium mixing bowl.
• Add the sugar and salt to the graham cracker crumbs and mix together. Pour in the butter and stir until the crumbs are all evenly moistened.
• Pour the crust mixture into your prepared pan. Press the crumbs into the bottom of the pan to make an even layer for the crust. Bake for 10 minutes, and then remove from the oven. Turn the oven heat down to 325 degrees F.

Filling

• In a large mixing bowl (or using your stand mixer), beat together the cream cheese, sugar, and flour until completely combined. Scrape the sides of the bowl as needed.
• Add the eggs, vanilla, lemon zest, and sour cream to the cream cheese and beat until smooth.
• Pour filling into the springform pan and spread out to the edges with an even surface on top.
• Place the springform pan in a roasting pan. Add water to the roasting pan so it comes 1-inch up the side of the springform pan. Place the roasting pan into the oven and bake for 1 hour and 30 minutes. The center will not look completely set, but the edges will be.
• Remove the roasting pan from the oven. Let the cheesecake sit in the warm water for another 45 minutes to finish cooking.
• Take the springform pan out of the water and remove the foil. Run a sharp knife around the edge of the cheesecake to release it from the pan and then take off the side of the springform pan.
• Cover the cheesecake with plastic wrap and let it chill in the fridge for at least 8 hours. (Yes, it has to have fridge time or it won't taste as good!) Cut the cheesecake into 8 slices and top with cherry pie filling, if desired.