Prepare the Crust
Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
Bake for 8–9 minutes, or until lightly golden brown.
Remove from the oven and allow the crust to cool completely on a wire rack.
Prepare the Cheesecake Filling
Increase the oven temperature to 425°F (220°C).
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the cream cheese on medium-low speed for 1–2 minutes until completely smooth and free of lumps.
Add the granulated sugar and beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.
Mix in the cornstarch until combined.
Add the eggs and egg yolk, mixing until fully incorporated.
Add the heavy cream, vanilla extract, and lemon zest. Mix just until smooth and combined.
Pour the cheesecake batter over the cooled crust and spread evenly.
Bake the Cheesecake
Bake at 425°F (220°C) for 10 minutes.
Without opening the oven door, reduce the temperature to 225°F (110°C) and continue baking for 60 minutes, or until the edges are set and the center remains slightly wobbly.
Turn off the oven and crack the oven door open slightly. Leave the cheesecake inside for 1 hour to cool gradually and help prevent cracking.
Remove the cheesecake from the oven and place it on a wire rack. Allow it to cool completely to room temperature.
Chill and Serve
Cover the cheesecake with plastic wrap and refrigerate for at least 12 hours or overnight.
Slice and serve chilled, either plain or topped with fresh fruit, whipped cream, or your favorite cheesecake topping.