Preheat your oven to 325°F (165°C). Let your oven know who’s boss, then grease a 9-inch springform pan.

Make the crust: stir graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 8 minutes. Let it cool while you pat yourself on the back for multitasking.

Beat the cream cheese until smooth. Add condensed milk, sour cream, eggs, lemon juice, orange zest, vanilla, and salt. Mix until just combined; don’t overbeat or you’ll invite cracks.

Pour filling over the cooled crust. Smooth the top with a spatula. Tap the pan lightly to release any air bubbles.

Bake for 45–50 minutes, or until the center wobbles slightly. Turn off the oven and crack the door open; let it cool in there for about an hour to avoid shocking the cheesecake.

Chill in the fridge for at least 4 hours, preferably overnight. The magic happens when it’s cold and firm.