Prepare and line a springform pan of 8 inch / 20 cm diameter with parchment paper.

Blend the crackers into a fine meal.

Mix the graham cracker crumbs with the melted butter in a medium bowl.

Spread this crumbs mixture in the bottom of your springform pan and pack the mixture to make it rise on the sides.

Place in the refrigerator while preparing the cheesecake.

Boil a large pot of water while preparing the cheesecake maker.

In the bowl of your stand mixer, mix together the cream cheese, sugar, and cornstarch on medium speed.

Then gradually add the eggs and egg yolk, beaten in several times, while keeping the mixer running at slow speed. Until you obtain a smooth and homogeneous mixture.

Add the sour cream, vanilla extract and lemon juice while still mixing at slow speed. Do not add air to the cream to obtain a smooth cheesecake that does not crack when cooked.

Pour the cheesecake mixture into the springform pan onto the crust and tap the pan a little on your work surface to release any air bubbles trapped in the cheesecake mixture.

Pour the water from the pan into a baking tray and bake the cheesecake in the oven at 302°F / 150°C on the rack positioned just above it for about 1 hour 30 minutes.

After baking, leave the cheesecake in the oven with the door open for another 30 - 45 minutes.

Allow the cheesecake to cool completely in the pan at room temperature, then cover with cling film and place in the fridge overnight without removing it from the pan.

The next day, remove the cheesecake from the pan and serve it with fresh fruit or a coulis.