- Preheat oven to 325 degrees.
- To make the crust, break up graham crackers as you add them to a food processor. Pulse and then grind until they are in crumbs. Add butter to the food processor and pulse until well combined.
- Scrape buttery crumbs into a 9-inch springform pan, then press firmly and evenly all around the bottom. Refrigerate pan until filling is ready.
- Wash food processor blade and bowl, and dry with a paper towel or clean kitchen towel.
- Add cream cheese to the processor and blend until creamy and smooth. You may need to stop the processor and scrape down the sides a few times.
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When cream cheese is smooth, add sugar and blend again until combined. Add eggs and egg yolks, and blend. Pour in vanilla extract and lemon juice, and blend. Continue to scrape down the sides as necessary.
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Put a kettle on to boil water.
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Wrap springform pan with the crust in one or two layers of heavy duty aluminum foil to cover almost all the way up the sides of the pan. Place springform pan into a larger roasting pan.
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Pour cheesecake mixture over the crust in the springform pan, and move roasting pan into the oven. Pour just boiled water into the roasting pan, reaching about an inch up the sides of the springform pan.
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Bake for about 60 minutes, until the top is set, and the cheesecake barely jiggles when you move the side of the pan.
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Remove from oven carefully, then remove cheesecake pan from water bath. Unwrap foil from cheesecake pan and let pan cool on a baking rack.
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When cake has cooled to just warm, put in the refrigerator and chill for at least 4 hours, and up to 24 hours.
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When you are ready to serve, remove the springform pan sides. Sprinkle superfine sugar evenly over the top of the cheesecake. Hold a kitchen blowtorch 2-3 inches from the top of the cheesecake and turn on. Move slowly in circles over the entire top layer until the sugar melts and begins to brown.
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Let sugar top harden for a few minutes, then serve.
