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Preheat the oven to 350F. In a medium bowl, add graham cracker crumbs, butter, sugar, and salt. Stir to combine well.
Add the mixture into the base of a 9-inch springform pan and use your fingers to press evenly into the bottom and halfway up the sides of the pan.
Bake the crust for 10 minutes. Remove from the oven and let cool at room temperature.
Heat the heavy cream in a tea kettle and add the tea bags to the hot cream just before it simmers.
Turn the heat down to low and let simmer for 5 to 7 minutes. Turn off the heat and let the tea bags continue to sit for 20 to 30 minutes.
Pour the cream into a bowl. Remove the tea bags and place in a strainer over the bowl of cream. Using a spoon, press the tea bags to remove all remaining cream. Set aside.
Preheat the oven to 325F. In a medium bowl (or base of a stand mixer), add the cream cheese, sour cream, and sugar. Beat to combine well.
Add the earl grey infused cream, flour, corn starch, vanilla extract, salt, and lemon zest and continue to mix until everything is combined and the mixture is soft and creamy.
Add the eggs one by one, mixing fully between each addition, until the batter is smooth.