Preheat oven to 450 F. Mix together graham crumbs, melted butter, salt, and sugar. Press into bottom of a 9-in springform pan and freeze while preparing filling.
For filling, in a stand mixer fitted with paddle attachment*, combined softened, room temp cream cheese and sugar and beat until smooth, scraping down the bowl often as you go. Once cream cheese is smooth, with mixer running add eggs, lemon juice, vanilla and cornstarch until combined.
Fold in sour cream. Drop pan unto towel on countertop 20-40 times to remove air bubbles*
Bake in preheated oven 10 min. Reduce heat to 200 F and bake 45 min. Turn oven off and leave cheesecake in oven to cool 3 hrs. Remove cheesecake from oven and refrigerate overnight* Let come to room temp 30 min or so before serving.