Preheat the oven to 325°F (165°C). Spray a 9-inch springform pan and line the bottom with parchment if you’re feeling fancy. Yes, it helps with release, no, you don’t have to chant a ritual to make it work.

Make the crust: combine graham cracker crumbs and melted butter. Press evenly into the bottom of the pan. Bake for 8 minutes, then cool while you prep the filling.

Beat the cream cheese and sugar until smooth and fluffy. Scrape down the sides so you don’t end up with little cheese hills. Add eggs one at a time, mixing after each addition.

Stir in sour cream, lemon zest, lemon juice, orange juice, vanilla, and salt. Mix until just combined—don’t overbeat, or you’ll get a wall of cracks instead of a creamy dream.

Pour filling over the crust. Tap the pan gently to release air bubbles, then bake for about 45–50 minutes. The center should jiggle slightly when you nudge the pan; it will set as it cools.

Cool on a rack for an hour, then refrigerate at least 4 hours (overnight is ideal). This is not the time to rush love or lemony dreams.