For the Crust

• Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a 9 or 10-in springform pan with aluminum foil, covering the underside and extending to the top. Spray the inside with nonstick cooking spray.
• In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the crumbs into an even layer at the bottom of the pan. Bake for 10 minutes, then set aside.
• Reduce the oven temperature to 325°F (165°C) and set a kettle of water to boil.
• In an electric mixer, beat cream cheese, sugar, and flour on medium speed until smooth. Add vanilla, lemon zest, lemon juice, and salt; mix on low until combined. Add eggs one at a time, mixing on low. Finally, mix in sour cream until uniform.
• Place the cheesecake pan in a large roasting pan. Pour the batter onto the crust, then add boiling water to the roasting pan until it comes 1 inch up the side of the cake pan. Bake until just set, about 1 hour and 30 to 1 hour and 45 minutes.
• Remove the roasting pan from the oven and cool the cheesecake in the water bath for about 45 minutes. Then, refrigerate for at least 8 hours or overnight before serving.
• To serve, remove the sides of the springform pan. Transfer to a serving dish if desired and slice with a sharp knife. Serve with berry sauce if you like.