Preheat the oven to 175°C (347°F). Lightly grease a 24 cm round cake pan.

In a food processor, blend graham crackers and sugar into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press the mixture firmly into the bottom of the pan and up the sides if desired. Freeze for 15 minutes.

Bake the crust for 10 minutes until lightly golden. Let cool completely, then refrigerate while preparing the filling.

Reduce oven temperature to 160°C (320°F).

In a large mixing bowl, gently mix the cream cheese, sugar, lemon juice, lemon zest, vanilla, and salt until smooth (do not overbeat).

Add the eggs one at a time, mixing gently after each addition. Fold in the flour until just combined.

Pour the filling over the cooled crust and smooth the top.

Bake for 45–60 minutes. The edges should be set, and the center should have a slight wobble.

Turn off the oven, leave the cheesecake inside for 30 minutes, then transfer to the fridge to chill overnight.

Whip the cold cream and powdered sugar until stiff peaks form. Spread over the cheesecake and chill for at least 1 hour before serving.