Preheat oven to 375 degrees F. 

To make the crust, cream together butter, sugar, vanilla and salt.

Add eggs and mix well to combine.

Add flour and stir until completely combined.

Divide dough into two even pieces. Press half the dough into the bottom of a 10 inch springform pan

Bake for 5-7 min until the edge of the dough turns light brown.

Remove from the oven and allow to cool for 20 minutes.

Once cool, press remaining dough around the edges of the pan. Do not go all the way to the top of the pan, just 2/3's of up the sides or so.

Turn oven up to 500 degrees F. 

Place cream cheese in bowl of an electric mixer.

Beat cream cheese at medium speed for 5 min or until completely smooth, scrapping down the sides of the bowl with rubber spatula several times.

Once the cream cheese is smooth add sugar, vanilla and lemon juice. Mix well until fully combined.

Add sour cream and flour. Mix well.

Add eggs one at a time on low speed. Mix until completely combined.

Pour the prepared cheesecake batter into the crust.

Bake at 500 for 10 minutes.

After the 10 minute bake time, reduce the temperature to 350 degrees F. and bake for additional 30-35 min. Until center giggles slightly when you shake it.

Once done leave in the oven. Turn off the oven and open oven door a few inches (leave the door cracked open).

After 1 ½ hours place on cooling rack on the counter until completely cool.

Chill in the refrigerator until ready to serve.