The Best Cheesecake Ever

If you find yourself planning to make a cheesecake, or wanting to branch out from your normal dessert repertoire, then you need to try this. Need, as in, it's necessary that you try this. I'm pretty finicky about cheesecake. I'm never completely convinced that I love it. Most the time I'd pick another dessert over it, but this one... this one is worth every calorie laden bite. It's really the best I've had.
Ingredients:
For crust

• 2 1/3 cups graham cracker crumbs
• 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled

For filling

• 20 oz cream cheese (2 1/2 eight-ounce packages), softened
• 8 oz mascarpone cheese at room temperature (about 1 cup)
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

For topping

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt

Start with the crust. I doubled the recipe, but for one recipe you would use a 9" spring form pan

Tightly pack in the crust, you can use a measuring cup to make the corners on the bottom nice and square. Bake the crust for about 10 minutes at 350 degrees, or until it looks golden brown.

While the crust bakes, mix up the filling. 

Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and stir till combined

Pour into cooled crust and bake for 25-35 minutes until edges puff and the center is still a little jiggly

Keep one of these on hand for entertainment while you wait

Stir together topping, spread on top of warm cheesecake, and bake for about 10 min or until topping is set

Cool completely in the pan on a rack, then cover and put in the fridge for 8 hours.