Mix the crushed cookies with the sugar and melted butter. Combine thoroughly until all crumbs are evenly moistened; the mixture should resemble damp sand and hold together when pressed between your fingers. Fully incorporating the butter prevents dry spots and helps the base bake uniformly without crumbling.
Press the mixture into the bottom of the pan. Use the back of a spoon, the bottom of a measuring cup, or your fingers to create a compact, level layer. Press firmly enough to form a cohesive crust but avoid packing it too tightly, which can make the base overly hard once chilled.
Refrigerate while preparing the filling. Chilling helps the crust set and solidify, making it easier to support the weight of the cheesecake filling and preventing it from lifting or mixing into the batter when poured.
2. Filling
Beat the cream cheese with the sugar until creamy. Ensure the cream cheese is fully at room temperature before starting; this allows it to blend smoothly without lumps. Beat until the mixture looks pale, fluffy, and uniform, which creates the silky texture expected in a baked cheesecake.
Add the vanilla, eggs (one at a time), sour cream, lemon zest, and lemon juice. Incorporate each egg fully before adding the next to avoid streaks in the batter. Mix in the sour cream or heavy cream to soften the texture, then fold in the lemon elements, which will brighten the flavor and give a fragrant, lightly tangy finish.
Mix until smooth, without overmixing. Stop as soon as the batter is velvety and consistent. Overbeating can introduce excess air, leading to cracks during baking. The mixture should flow off the spatula in a slow ribbon.
