How to bake cheesecake?

Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form. Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand. Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2″ up sides of the pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool. Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of the bowl, until smooth. Scrape in vanilla seeds; save the pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but the center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.

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