Preheat your oven to 180°C (fan off) or 160°C (fan on).

Prepare a 20cm springform pan by removing the edges and lining the bottom with baking paper; reattach the edges.

In a food processor, combine crushed vanilla cookies, 20g sugar, and a pinch of salt until fine crumbs form. Add the melted butter and pulse until well coated.

Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 6 minutes and let cool.

Lower the oven temperature to 140°C (fan off).

In a large mixing bowl, combine 210g sugar, corn starch, 1/2 tsp salt, and lemon zest. Rub the zest into the sugar mixture.

Add the softened cream cheese, sour cream, and vanilla extract, mixing until smooth.

Add the eggs one at a time, mixing well after each addition without overmixing.

Pour the cheesecake filling into the springform pan close to the tin to avoid air bubbles. Tap gently on the workbench to remove bubbles.

Place the springform pan in a slightly larger cake tin, and fill a large dish with hot water halfway up the sides of the springform pan.

Bake for 90 minutes or until the center is slightly jiggly. Leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.

Remove from the water bath, cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Run a knife around the edges before releasing the springform. Dip a sharp knife in hot water and wipe between cuts for clean slices.