Preheat oven and prepare pan, Preheat oven to 375°F with rack in lower third of oven. Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

Combine graham crackers and sugar for crust: In a food processor, pulse graham crackers with salt and sugar to fine crumbs.

Add butter: Add butter and pulse until fully incorporated.

Bake and cool crust: Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

Mix cheesecake filling: In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth.

Add eggs, yolks, zest, and vanilla: Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Line pan with foil and parchment: Crisscross two long pieces of foil and place a piece of parchment on top.

Wrap exterior of pan in foil: Place springform in center of foil and wrap foil tightly around bottom and sides of pan.

Place pan in water bath: transfer to oven and bake: Transfer to a roasting pan, pour filling into springform pan, and smooth the top. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly.

Remove from water bath and foil; chill: Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

Slice the cheesecake and serve: To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.