1. Preheat the oven to 350F. Butter and bottom and sides of a 9-inch springform pan and set aside.

2. Make the crust by combined the cookie crumbs, sugar and butter in a small bowl. Stir well until everything is evenly moistened. Press the mixture into the bottom and sides of the springform pan and up the edges. The crust will go about halfway up the edges. Bake the crust for about 10 minutes, or until golden and lightly toasted. Remove from the oven and allow to cool. Reduce the heat to 325F.

3. While the crust is baking beat the cream cheese in an electric mixer until light and fluffy, about 5 minutes. Add the sugar and beat again for 3 minutes. With the mixer running add the eggs one a time, beating for one full minute between additions, then beat in the lemon zest, juice and sour cream. Beat the mixture well, until everything is incorporated and the mixture is completely smooth.

4. Wrap the bottom of the springform pan with aluminum foil, then pour the smooth cheesecake batter into the cooled crust. Place the wrapped springform pan in a large pan that can hold enough water that will go halfway up the sides of the springform pan. I usually use my roasting pan for this, a deep baking dish will work well too. Pour boiling water into the outer pan and allow it to come halfway up the sides of the springform pan. Carefully lift the pan into the oven and bake for 1 hour and 20 minutes, or until the top has risen and the top is light browned. It is OK if it cracks a little bit. Turn off the oven heat and prop the door open with a wooden spoon. Leave the cheesecake in the oven for another hour.

5. After an hour remove the cheesecake and allow it to cool at room temperature for another hour. Then cover it with plastic wrap and chill for at least 6 hours before serving.