Preheat the oven to 350°F (175°C) and prepare the springform pan by spraying it with nonstick cooking spray and wrapping it in heavy-duty foil.

In a mixing bowl, combine crushed graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for about 8 minutes and let cool.

Beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add sugar, salt, vanilla extract, and lemon extract, mixing on low speed until fully incorporated, about 1 minute.

With the mixer on low, add eggs and yolks one at a time, mixing thoroughly in between each addition.

Gently stir in sour cream and heavy cream until well combined.

Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and add 2 inches of hot water.

Bake for 1 hour, then turn off the oven and leave the cheesecake inside for an additional 35 minutes.

Run a knife around the edge of the cheesecake to release it from the sides and let it cool for another 2 to 4 hours.

Transfer the cheesecake to the refrigerator and let it chill for 8 to 10 hours before serving.