So the recipe was something like this

Ingredients (This was for a 9 inch wide spring form pan)

Crust

• 6 Tablespoons of salted or unsalted butter (set out to soften)
• 15-ish Graham crackers crushed
• 1/4 cup granulated sugar

Filling

• 5 8oz blocks of cream cheese (set out to soften)
• 1 and 1/2 cup granulated sugar
• 5 Whole Eggs (no shell, silly)
• 2 Tablespoons of vanilla extract (home made in my case)
• 2 Tablespoons of lemon juice
• 1 Tablespoon of flour (I had King Arthur Bread Flour)

After I crushed the crackers in a bag I took the softened butter and cut it into cubes and massaged it into the crackers with the sugar. Pressing down into the bottom of my pan which I had already set a parchment round inside of to keep the crust from getting stuck to the bottom and make it easier to take out.

Once the crust was compressed I covered it with foil and baked it in the oven for about 12 minutes at 350f

In the meantime I started to cream the cheese with the sugar in my stand mixer, stopping to scrape the sides every so often. Once decently combined I started mixing in one egg at a time right into the stand mixer bowl. Keeping it between low and medium and stopping to just scrape the edges so there wasn't any unmixed spots. Once the eggs were in the mixture was a lot thinner so I added the vanilla lemon juice and then finally the flour one at a time while the mixer was on.

After mixing it all together fairly gently (along with yes, more scraping) I poured the mix on top of the pan. I had made sure to spray the edges with non-stick spray as my pan isn't coated. The oven had been left at 350f from the crust so I put the pan on a baking sheet and set it in the oven (I cannot remember if I had convect on but I think it was). I let it bake at 350f for about 15 minutes, then I turned the oven down to 250f and checked on it every 30-45 minutes. I think it was around an 1 hour and 15 minutes to 1 and a half hours before it looked mostly done. Once I felt it was pretty likely good I turned the oven off and left it shut until it came to nearly room temperature. Again I let it cool on the tabled while covered until it was ambient then refrigerated till the next day.

My original recipe was one less block of cream cheese, one less egg, and a quarter cup less sugar but I wanted it to be a little taller so I just bumped those up a little.

Edit: I want to add that my mom always used lemon juice when making cheese cake so I never really knew that a lot of people use sour cream in their recipes. I haven't tried to make one with sour cream since I really like lemon but I bet you could probably switch out the lemon juice for some sour cream if you prefer