1. Position a rack on the level just below the center of the oven and preheat to 350ºF.
  2. In a small bowl, combine the graham cracker crumbs, 2 tbsp granulated sugar, and salt. Pour in the melted Kerrygold Unsalted Butter and stir until the crumbs are evenly moistened and feel like wet sand.
  3. Press the mixture into the bottom of an 8” round springform pan, tamping down in a tight, even layer with the flat bottom of a glass.
  4. Bake until the crust begins darkening, about 18-20 minutes. Set the pan on a wire rack to cool. Lower the oven temperature to 325ºF.
  5. With a mixer, beat the cream cheese on medium until fluffy. Slowly beat in the sugar, flour, and salt. Beat in the sour cream, lemon juice and zest. Add each egg, beating until just combined.
  6. Pour the mixture into the pan. Bake until the filling is puffy around the edges and the top is set, but the center still jiggles slightly when shaken gently about 50-60 minutes.
  7. Turn off the heat and open the door slightly. Let the cake cool for 10 minutes. Remove the pan from the oven and set it on a rack for 10 min. Run a thin knife around the edge to loosen the crust. Cool for 1 hour.
  8. Refrigerate for at least 3 hours, ideally overnight, before removing the outer ring of the pan. Let the cake stand at room temperature for 20 minutes before serving.