• Preheat the oven to 350 degrees F.
• Spray a 9” springform pan with nonstick spray all along the inside. 
• Wrap foil around the outside of the pan all along the bottom and up the sides of the pan with tinfoil a couple of times to protect it from the water bath.
• Set pan aside.
• In a large bowl, combine the crust ingredients and press firmly into the bottom and bake for 8 minutes. Cool while you prepare the filling. 

For the Filling

• In a standing mixer fitted with a whisk attachment, or a large bowl with a hand mixer, beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed. 
• Add in the sugar, salt, vanilla and lemon extract and beat again until smooth. 
• One at a time, add each egg and yolk, beating in between each addition. 
• Switch to a spoon or rubber spatula and stir in the sour cream and heavy cream. 
• Pour over the crust and smooth the top out. 
• Place the cheesecake in a large cake pan or roasting pan. Fill the pan with 2” of hot water to act as a water bath.
• Gently carry the cheesecake to the oven and bake for 1 hour . 
• Turn the oven off and leave the cheesecake alone for 35 minutes. Run a hot or greased knife around the edge and shut the door for another 2-4 hours.
• Remove the cheesecake from the oven.
• Allow to cool on a cooling rack, thus encouraging air to circulate around the cheesecake until it has cooled completely. 
• Cover with saran wrap and chill for 8-10 hours before serving.