In a mixing bowl combine crust ingredients and press into a non-stick 9 inch springform pan. Press into the sides and bottom using your fingers or I use a plastic dry measuring cup. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth on low speed. Gradually add sugar and beat until creamy. Periodically scrape down the sides and bottom of your mixing bowl. Add the eggs, 1 at a time. Stir in the vanilla and the lemon zest or extract. The batter should be well mixed, but not overbeaten. I actually use my paddle attachment instead of a wire whisk to reduce the amount of air in the filling. Pour filling into the pand and smooth the top.
Set the pan on a large piece of foil and fold up the sides. This will prevent water from seeping into your pan. Carefully set the pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water is about halfway up the side of the springform pan.
Bake in a preheated 325 degree oven for 45 minutes. The cheesecake will still jiggle. It will firm up after chilling. Suppress the desire to slid it back into the oven. Do not insert a toothpick. Loosen the sides of the cheesecake by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator loosely covered for at least 4 hours. I always place a double paper towel layer over the top of the cheesecake. Then I wrap this with plastic wrap. This prevents the condensation from dripping onto the surface of the cheesecake and leaving those unattractive moisture stains.
Slice with a thin unserrated knife that has been dipped in hot water and then wiped dry after each cut.