Preheat the oven to 325°F. Lightly grease a 9″ springform pan. Wrap a large piece of foil around the bottom to prevent any leaks. If you wish, you can also line the inside with parchment (pinching it between the top and bottom of the pan) for easy removal.

In a medium bowl, combine the cracker crumbs, butter, and 1 tablespoon of the sugar. Press into the prepared pan and about 1" up the sides.

Bake for 12 to 15 minutes, or until firm and dry. Remove from the oven and reduce the oven temperature to 275°F.

Meanwhile, in a large bowl, beat the cream cheese with an electric mixer until smooth. Add the remaining 1½ cups sugar, eggs, lemon juice, vanilla, and salt and beat on low speed, until smooth. Don’t overmix!

Add the sour cream or yogurt and beat on low, until combined, scraping down the sides as needed.

Pour the mixture into the crust and smooth the top. Bake for about 2 hours, or until the outer 2 inches are set but the center is still jiggly. (If you like a firmer cheesecake, you can bake a little longer.)

Turn off the oven and let sit in the warm oven with the door closed for 1 hour.

Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.

Let cool to room temperature before chilling in the fridge completely. Chill for at least 8 hours, then remove from the pan and serve.