Stir the graham crumbs, 2 tablespoons sugar, and melted butter until the mixture looks like wet sand. Press it into the bottom and 1 inch up the sides with a flat glass, until level and tightly packed.

Bake the crust at 325°F for 10 minutes, until the edges look slightly darker and smell toasty. Cool it.

Beat the cream cheese on low speed with the paddle for 2 minutes, scraping the bowl and paddle twice. Add the sugar, flour, and salt and mix for 1 minute, until smooth and glossy.

Add the sour cream, lemon juice, and vanilla and mix on low until no white streaks remain. Add the eggs one at a time, mixing about 15 seconds after each, until the batter falls from the spatula in a thick ribbon.

Pour the batter over the cooled crust and smooth the top. Tap the pan on the counter 3 times, until the large bubbles pop.

Place the pan on the center rack, set the empty 9x13 pan on the lowest rack, and pour in the 4 cups hot water. Bake at 325°F for 65 to 75 minutes without opening the door for the first 60 minutes, until the edges look set and the center 3 inches still jiggle like gelatin.

Turn off the oven and leave the cake inside, door closed, for 1 hour, until the jiggle shrinks to a small spot. Run a thin knife around the inside edge of the pan.

Cool on a wire rack for 1 hour, until the sides feel barely warm. Cover loosely and refrigerate at least 6 hours, until the center feels firm to a gentle press.

Release the latch and lift off the ring. Slice with a long knife dipped in hot water and wiped dry between cuts, until each cut leaves a smooth, shiny edge.