Lemon Cheesecake

Place 2 pounds full-fat cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 8 ounces sour cream and 3 large eggs out on the counter. Let all the ingredients sit out until they reach room temperature, about 2 hours.

Arrange an oven rack in the lower third of the oven and heat the oven to 350°F. Place a sheet of parchment paper on the removable bottom of a 9-inch springform pan. Replace the ring and secure it to the base. (The overhang will help you remove the cake from the base once baked.) Wrap the base of the pan with heavy-duty aluminum foil to prevent leaks. Coat the bottom and sides of the pan with cooking spray.

Place 10 ounces gingersnap cookies In the bowl of a food processor fitted with the blade attachment and pulse into fine crumbs (about 1 3/4 cups), about 20 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag and crush with a rolling pin into fine crumbs.) Transfer to a medium bowl.

Place 7 tablespoons butter in a small microwave-safe bowl. Microwave in 30-second increments until melted, about 60 seconds total. Pour over the crumbs. Add 1/4 cup of the granulated sugar and 1/4 teaspoon kosher salt and stir until combined.

Transfer to the springform pan and press evenly into the bottom and up the sides. Bake for 8 minutes. Meanwhile, finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 3 tablespoons.

When the crust is ready, let cool on a wire rack while you prepare the filling.

Add the remaining 1 cup of granulated sugar to the bowl of cream cheese. Beat with the paddle attachment on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl. Add the sour cream, lemon zest, lemon juice, and 1 teaspoon lemon extract, and beat on medium speed until combined, about 1 minute. Beat in the eggs one at a time, waiting until each is egg is completely incorporated before adding the next. Pour into the crust and smooth out the top.

Boil enough water to fill a large roasting pan with 1 inch of water. Place the springform pan inside the roasting pan. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake until the center is almost set but wobbles slightly if you gently shake the pan, 60 to 70 minutes.

Turn the oven off and open the oven door slightly or prop it open with a wooden spoon. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.

Remove from the oven, then remove the cheesecake from the water bath onto a wire rack. Let sit uncovered until room temperature. Cover and refrigerate the cheesecake for at least 4 hours or overnight.

When ready to serve, run a paring knife along the inside of the pan. Unlock and remove the outer ring. Hold one of the corners of parchment down, slide a large offset spatula underneath the cheesecake, and transfer to a serving platter.

Thinly slice the remaining lemon and pick the leaves from 3 fresh mint sprigs. Garnish the cheesecake with the lemon and mint. Cut into slices and serve.