1-Prepare the crust: Mix crushed graham crackers with melted salted butter until wet-sand texture, press firmly into lined springform pan bottom and 1 inch up sides, then chill in fridge.

2-Beat the cream cheese: Beat room temperature cream cheese on low speed just until smooth, about 30-40 seconds, ensuring no lumps and avoiding overmixing.

3-Add the rest: Add sour cream, sugar, flour, lemon juice, and vanilla; beat on low until silky and glossy, about 1 minute.

4-Fold in eggs: Gently whisk eggs until blended with no bubbles, then fold slowly into the cream cheese mixture with a spatula until combined into a smooth, pourable batter.

5-Bake the cheesecake: Pour batter over chilled crust, tap pan to release air bubbles, and bake at 265°F (130°C) on lower third rack (no fan) for 1 hour 45-50 minutes, until outer edge is set and center 2 inches jiggle softly.

6-Add sour cream topping: While hot, mix 1 cup sour cream, ¼ cup sugar, and ½ teaspoon vanilla, spread gently over cheesecake, then bake 5-7 minutes until topping loses its wet shine and looks matte.

7-Chill thoroughly: Let cheesecake cool completely at room temperature on a wire rack, then cover and refrigerate for at least 8 hours, preferably overnight, before slicing.