• Preheat the oven to 325° and spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.

Graham Cracker Crust

• In a medium bowl, add graham cracker crumbs, sugar and melted butter. Stir until combined.
• Add graham cracker mixture into the prepared springform pan and press on the bottom and up the sides.

Lemon Cheesecake

• In a large bowl, beat cream cheese for 2-3 minutes until light and fluffy. Add sugar and beat until smooth.
• Pour heavy cream, lemon juice, vanilla extract, lemon extract, lemon zest and flour into cream cheese mixture and beat until combined.
• Beat eggs on low just until combined and pour into the prepared crust.
• Place the springform pan on aluminum foil and wrap the foil up around the sides. Make sure to cover all the way up so no water can get between the aluminum foil and the pan.
• Place the cheesecake in a roasting pan or shallow pan.
• Add boiling hot water halfway up the springform pan (this helps the cheesecake from cracking).
• Bake for 65 -75 minutes or until the center is almost set and still a little jiggly.
• Carefully remove from the oven and let the water cool enough then remove cheesecake from the roasting pan and set on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan, top with homemade whipped cream and lemon slices, if desired, and enjoy.

Homemade Whipped Cream

• In a small bowl, beat heavy cream, sugar and vanilla on high until stiff peaks form.
• Garnish on completely cooled cheesecake before serving.