PREPARATION:
Preheat oven to 300 degrees. Position the oven racks so that one is above the middle position and the other is below the middle position. Lightly spray a 9-inch baking dish with cooking spray. In a large mixing bowl, mix the graham crackers with the sugar and melted butter. Mixing well until is blended. Press mixture into bottom and sides (about 1/2 up) of prepared springform pan. Baking crust for 15 minutes. Take it out of oven and let it cool. While the crust is cooling, you can prepare the cheesecake filling. For the Filling – In a large bowl of an electric mixer or in the bowl of an electric mixer, whisk together the cream cheese, sugar, cornstarch, and lemon zest until smooth and creamy. Scrape sides of bowl as need. Adding lemon juice and blend to smooth. Adding eggs and mix until mixed. Do not over mix as this may cause the cheesecake to crack while baking. The extra air being beaten into the filling will cause cracks. Pour cheesecake filling over crust, spreading evenly. Place a metal or glass bowl on the lower rack of the oven and pour 3 cups of boiling water. Immediately location the cheesecake at the pinnacle rack and bake for 55-sixty five minutes, till the cheesecake is ready across the edges. You can expect slight crunch in the center of cheesecake. When the cheesecake is done, turn off the oven and keep the oven door open about 4 inches. The cheesecake is kept in the oven for an hour, until it cools completely. It is best to refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, whisk together the cream and powdered sugar until thick and creamy. Spread the whipped cream evenly over the cheesecake or spread it around the edges. You can also put a spoon on it. Garnish with lemon slices or lime zest