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To make a delicious lemon cheesecake, you'll need to follow a recipe that includes ingredients and steps for both the crust and the filling. Here is a simple yet tasty recipe for you:

Ingredients:
For the Crust:

* 18 graham crackers (about 2 cups of crumbs)
* 1/3 cup granulated sugar
* 7 tablespoons unsalted butter, melted
* A pinch of salt

For the Filling:

* 4 packages (8 oz each) cream cheese, at room temperature
* 1 cup granulated sugar
* Zest of 2 lemons
* Juice of 2 lemons (about 1/2 cup)
* 4 large eggs, at room temperature
* 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Grease an 9-inch springform pan with cooking spray or line it with parchment paper on the bottom and sides.

2. Make the crust by processing graham crackers in a food processor until finely ground. Transfer them to a bowl, add sugar, salt, and melted butter; mix well. Press this mixture onto the prepared springform pan, covering just the bottom and about halfway up the sides. Bake the crust for 10 minutes, then set aside to cool completely. Reduce heat to 325°F (165°C).

3. In a separate large mixing bowl, beat softened cream cheese using an electric mixer until smooth and fluffy. Gradually add sugar while continuing to beat the mixture. Scrape down the sides as needed. Mix in the lemon zest and juice, followed by the eggs one at a time, ensuring they are fully incorporated before adding another egg. Add vanilla extract and blend well. Pour this filling over the cooled crust.

4. Place the filled springform pan into a larger roasting dish, creating a water bath around it. Fill the outer pan with enough hot water to reach about half way up the side of the cheesecake pan. This will prevent any cracks from forming during baking. Carefully transfer the whole setup to the preheated oven and bake for approximately 60-70 minutes, or until the edges have slightly puffed but still look somewhat wet, and the center has barely jiggled when shaken gently. The internal temperature should register between 150°F - 155°F (65°C - 68°C).

5. Turn off the oven and allow the cheesecake to rest inside with the door closed for 1 hour. Remove the cake from the oven and let it sit undisturbed until it reaches room temperature, which could take another couple hours depending on how warm your kitchen is. Once it's reached room temp, cover loosely with plastic wrap and refrigerate overnight or up to 2 days.

6. Before serving, remove the ring from the springform pan and slice the chilled cheesecake. You can serve it plain or top with whipped cream and additional lemon zest if desired. Enjoy!