Preheat the oven to 180°C (350°F) place the oven rack in the middle.
Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
Increase the oven temperature to 220°C (425°F)
In the medium-size bowl beat the cream cheese until smooth.
Add the sugar and beat until the mixture is homogenized.
Add the flour or cornstarch and mix scraping the sides as needed until well combined and there are no lumps and batter is smooth.
Add the vanilla, salt, and lemon zest and mix until combined.
Add the egg one at a time and mix on slow speed until well combined.
Add the sour cream or cream and mix on low until cream cheese batter is well combined and smooth.
Pour the batter in spring fold baking pan and smoothen out the surface with a spatula.
Place into oven and bake for 15 minutes then reduce heat to 50/120°F and continue to bake for about 80 minutes or until golden around the edges.
Turn oven off and leave cheese inside with the door opened for 45 minutes, this will cool down the cheesecake slowly preventing any cracking on the surface.
Remove from oven and set on a wire rack to completely cool, about 60 minutes.
Carefully remove the springform and transfer the cheesecake to a large plate, cover and refrigerate for at least 8 hours before serving.
If you notice the cheese is sticking to the side as your releasing the springform, pass a thin know blade around the sides.
Once the cheesecake has been completely settled in the refrigerator, cut slices wiping the knife after every cut.
Service and enjoy as is or top with your choice of jam