Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with butter or non-stick cooking spray. Wrap the bottom of the pan in aluminum foil to prevent water from getting through the seam when it is placed in the water bath.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of the prepared springform pan, creating an even crust.

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.

Reduce the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add sugar and flour to the cream cheese and beat until well combined.

Add eggs one at a time, beating well after each addition.

Mix in cream, vanilla extract, and zest (if using) until the batter is smooth and well combined.

Pour the cream cheese filling over the cooled crust in the springform pan.

Tap the pan gently on the counter to release any air bubbles.

Place the springform pan in a roasting pan or rimmed baking sheet.

Create a water bath by pouring warm water onto the roasting pan until it is 1-1.5 inches up the side of the springform pan

Bake in the preheated oven for 1- 1 ½ hours or until the edges are set and the center is slightly jiggly. If you like you can test with a thermometer – internal temp should be 150°F

Remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.

Once the cheesecake is thoroughly chilled, run a knife around the edge of the pan to loosen the crust.

Release the sides of the springform pan.

Slice and serve chilled. Optionally, top with fresh berries, fruit compote, or whipped cream.