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Preheat oven and make crust: Preheat oven to 375°F. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form
Add remaining crust ingredients and combine: Add melted butter, sugar, and salt, and pulse to combine.
Press crust into pan: Press crumb mixture into bottom and about 1 inch up side of pan.
Bake crust: Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325°F.
Boil water and make filling: Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
Add sugar: Gradually add sugar, beating until fluffy.
Add lemon and salt: Beat in lemon zest and juice, and salt.
Add eggs: Beat in eggs, one at a time, scraping down side of bowl after each addition.
Add sour cream: Beat in sour cream.
Prepare pan, add filling, and place in water bath: Wrap bottom half of pan in foil. Pour in filling; place pan in a roasting pan. Pour in boiling water to come halfway up side of springform.
Bake: Bake until just set in center, about 1 ¾ hours. Remove pan from water bath; let cool 20 minutes.
Cool, then refrigerate: Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.