Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
Add the graham crackers to a food processor and pulse until you get a fine crumb. Add melted butter and salt and pulse until well combined and the crumbs are coated.
Pour the graham crumbs into the springform and use the back of a spoon to form the crust making sure to bring the crumbs up about 1 inch on the sides of the pan.
Bake for 10 minutes or until golden brown then remove and cool.
In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. Scrape the sides and bottom of the bowl often to make sure all the cream cheese is incorporated.
Add the sugar and flour and mix until just combined.
Add the lemon zest, lemon juice, and vanilla and mix until fully combined.
Slowly pour in the heavy cream and start mixing on low speed and gradually increase to high speed and mix for 1 minute. Scrape the sides and bottom of bowl to make sure everything is incorporated and mix for an additional minute.
Add the eggs last, one at a time, fully incorporating after each addition.
Pour the batter into the prepared crust and bake at 350 for 15 minutes then reduce heat, without opening the oven door, to 200 degrees F. for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
Turn off the oven and leave the cheesecake in for about 30 minutes with the door remaining closed.
After the 30 minutes, crack the door and let the cheesecake slowly cool for 15 minutes before removing from the oven (NOTE: 11 and 12 are optional steps, but they help keep your cheesecake from cracking)
Place your cheesecake on a wire rack and allow to come to room temperature before placing in the refrigerator for at least 6 hours to overnight.