Beat cream cheese, sugar, lemon zest and lemon juice until smooth.
Add eggs one at a time, mixing until incorporated after each addition.
Add vanilla and sour cream. Mix well 1 minute.
Pour into baked graham cracker crust.
Place in oven on middle lower rack. Place a pie plate next to the cheesecake. Fill pie plate with 3 C water.
Bake in 350 degree oven for 1 hour, the center will still be somewhat unset. Prop the oven door open and let cool for 1 additional hour inside of the oven.
Remove from oven, chill in refrigerator for 4 hours. Prepare topping and fresh whipped cream.