Crust:

Brush spring form pan with butter and line with parchment paper. Melt butter and combine crust ingredients. Press crust mixture into bottom of pan Bake for 13 minutes at 325 F (150 C)
Cool

Cheesecake:

In mixer add cream cheese, sour cream, salt, vanilla, lemon juice. Add sugar slowly.
Add eggs one at a time.
Brush sides of pan with melted butter and pour in filling Bake 10 minutes at 500 F (240 C)
Bake 1 1/2 hours at 200 F (100 C)

It should have a brownish souffle look on top and be at 160 deg F internal temperature

Cool on counter for 2 1/2 hours

Cool in refrigerator for 3-4 hours