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Preheat your oven to 300 degrees and make sure your oven rack is in the middle position
In a large bowl, whish together the eggs and sour cream until fully combined
In a medium-sized bowl using a hand mixer, beat the cream cheese and butter together until smooth and creamy (3-4 minutes)
Add the cream cheese mixture to the egg mixture and beat for another 2-3 minutes until smooth
Add in the sugar, cornstarch, vanilla, lemon juice, and lemon zest and beat again for another 2 minutes
Pour the mixture into a prepared pan, then place into a large roasting pan or baking dish
Place in the oven and very carefully pour hot tap water into the larger pan until it reaches halfway up the springform pan. Bake for 2 hours and 15 minutes until the top starts to lightly brown
Carefully remove from the oven, lift the springform pan out of the water, and place it on a cooling rack. Remove the tinfoil from the pan and allow the cheesecake to cool fully
Once cooled, cover and chill in the fridge for a minimum of 4 hours, but it turns out even better if chilled overnight.