Preheat oven to 160°C. Double wrap springform in foil.
Mix crust, press into pan, bake 10 min. Cool.
Beat cream cheese speed 4 for 3 min. Add sugar.
Speed 2 — add sour cream, vanilla, lemon, flour.
Speed 1 — eggs one at a time. Don’t overmix.
Pour into crust. Water bath 1 inch up the sides.
Bake 60-70 min until center jiggles.
Oven off, door cracked, 1 hour inside.
Fridge overnight.
