Preheat the oven to 350 degrees F.

To make the crust:

In a mixing bowl, combine all the dry ingredients mixing with a fork. Add melted butter and continue to mix until moistened. Take an 8 inch springform pan and spray with non-stick baking spray.

Pour the crumbs into the pan. Use a flat bottom cup and press the crumbs across the bottom and up around the sides of the pan. Refrigerate 5 to 10 minutes.

For the Filling:

In a large mixing bowl and using an electric mixer, beat the softened cream cheese on low speed for 2 minutes until smooth with no lumps. Add the eggs, 1 at a time, and mix slowly until combined. Slowly add the sugar, mixing until smooth and creamy. (about 2 minutes)

Add the sour cream, vanilla bean and lemon zest. Scrape down the sides of the bowl occasionally while mixing. Batter should be well mixed but not overbeaten. Pour the filling into the crust and smooth out the top.

Prepare a water bath by pouring boiling water into a roasting pan. Wrap foil up and around your cheesecake so water will not leak into the springform pan. Carefully place the cheesecake into the water bath. Water should only come half way up the side of the cheesecake pan. Carefully place the cheesecake into the center of oven and bake for 1 hour. (Cooking time may vary depending on your climate and altitude.) The cheesecake will seem slightly underbaked, but will firm up after chilling. Be careful not to overbake. Remove from water bath and let cool for 20 minutes. Place in the refrigerator to chill for 3 to 4 hours.

Run a knife around the rim of the springform pan to loosen the cake. Carefully remove the rim and move the cheesecake onto a cake dish.

Garnish your cake with a variety of toppings such as cherry, strawberry or blueberry topping or even chocolate. Enjoy!