New York cheesecake (American Dessert)

Place an oven rack in the middle of the oven. Preheat the oven to 160°C/conventional 180°C/gas 4. Line the base of a 23cm springform pan with parchment paper. For the base, melt the butter in a medium skillet. Add the cookie crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool on a rack while you prepare the filling.
For the filling, increase the oven temperature to 200 C/conventional 240 C/gas 9. In a stand mixer fitted with the paddle attachment, beat the soft cheese on medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and paddle twice.
Swap the paddle attachment for the whisk attachment. Continue adding the vanilla, lemon zest, and juice. Add the eggs and yolk, one at a time, scraping down the bowl, and beat at least twice. Stir the 284ml carton of sour cream until smooth, then measure out 200ml/7 fl oz (a little more than ¾ of the carton). Continue on low speed while adding the measured sour cream (reserve the rest). Beat to combine, but do not overbeat. The dough should be soft, light and somewhat airy.
Brush the sides of the springform pan with melted butter and place on a baking sheet. Pour in the filling - if there are lumps, break them down with a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce the oven temperature to 90°C/conventional 110°C/gas ¼ and bake for a further 25 minutes. If you gently shake the can, the filling should wobble slightly. Turn off the oven and open the oven door for a creamy center cheesecake, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may crack slightly on top as it cools.
Combine the reserved sour cream with the 142 ml carton, sugar and lemon juice for the topping. Spread over cheesecake to edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife along the sides of the can to loosen any stuck edges. Unlock the side, slide the cheesecake from the bottom of the pan onto a plate, and then slide the parchment paper out from the bottom.

foods：
85g butter
140 g sour cream
1 tablespoon of sugar
900 g cream cheese
250 g powdered sugar
3 tablespoons plain flour
1 ½ teaspoons lemon juice
3 large eggs
250 ml sour cream
150 ml sour cream
1 tablespoon powdered sugar
2 teaspoons lemon juice