Preheat the oven to 350 degrees Fahrenheit. Wrap the bottom and sides of a 9-inch springform pan in aluminum foil. Spray the inside of the pan with nonstick cooking spray.
To prep the crust, combine graham cracker crumbs, brown sugar and melted butter in a large mixing bowl. Pour mixture into springform pan and press into bottom to form the crust. Bake in 350 degree oven for 5 minutes. Remove and set aside.
Next, prep the cheesecake filling. Combine all cream cheese and granulated sugar in the bowl of a stand mixer, beating until combined. Beat in eggs, one at a time. Add flour, vanilla bean paste, sour cream and salt. Beat once again until combined. Fold in lemon zest.
Now it’s time to prep the water bath. Fill a large roasting pan or rectangular cake pan with about one inch of water. Place springform pan (still wrapped in foil) in water bath. Pour cheesecake batter into pan once it’s in the water bath. Place entire setup in 350 degree oven and bake for 70 to 80 minutes, or until cheesecake seems set and is just barely jiggly.
Remove entire setup from oven, then remove cheesecake from water bath. Place cheesecake (still in springform pan) on a wire rack to cool completely.
Once completely cooled, remove the cheesecake from the springform pan, transfer to a plate, and refrigerate overnight. Serve the next day.