Position an oven rack in the lower-middle position and heat the oven to 500°F. Butter a 9-inch springform pan.

Process the graham crackers and sugar into fine crumbs. Stir in the melted butter, press the mixture evenly over the bottom of the prepared pan, and bake for about 13 minutes, until fragrant and lightly browned; cool while preparing the filling.

Beat the softened cream cheese until smooth. Add the sugar and salt, then beat until fully incorporated.

Mix in the vanilla and lemon juice. Add the eggs and yolks one at a time, mixing just until each is combined, then add the heavy cream and mix briefly.

Pour the filling over the cooled crust and bake at 500°F for 10 minutes.

Without opening the oven door, reduce the temperature to 200°F and continue baking for approximately 1½ hours. The edges should be set while the center still jiggles slightly.

Turn off the oven and leave the cheesecake inside for about 1 hour. The oven door may be propped open slightly during this cooling period.

Remove the cheesecake, cool it to room temperature, then refrigerate for at least 3 hours, preferably overnight, before unmolding and serving.