Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.

In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and sea salt. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan and about 1 inch up the sides. Use the flat bottom of a measuring cup to compact it tightly.

Bake the crust for 10 minutes until lightly golden and set. Remove from the oven and allow to cool completely while you prepare the filling.

In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps.

Add the sugar and beat on medium speed for another 2 minutes until fully incorporated and creamy.

Add the flour, salt, and lemon juice and mix on low speed until just combined.

With the mixer on low speed, slowly pour in the heavy cream in a thin, steady stream and mix until fully incorporated and silky. This is the bisque-inspired step — do not rush it.

Add the eggs one at a time, beating on low speed after each addition only until just incorporated. Do not overmix after adding the eggs. Scrape down the sides of the bowl as needed.

Add the vanilla extract and mix on low for 10 seconds until just combined. The batter should be smooth, dense, and pourable.

Wrap the outside of the cooled springform pan tightly in two layers of heavy-duty aluminum foil, bringing the foil up high on the sides to prevent any water from seeping in.

Place the wrapped pan inside a large roasting pan. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Carefully pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan — this creates the bain-marie (water bath).

Carefully transfer the roasting pan to the preheated oven and bake at 325°F for 60-70 minutes. The cheesecake is done when the edges are set and the center has a slight wobble — like Jell-O — when gently shaken. Do not overbake.

Turn off the oven. Crack the oven door open 2-3 inches and let the cheesecake cool inside the oven for 1 full hour. This gradual cooling prevents cracking.

Remove the cheesecake from the water bath and carefully remove the foil. Run a thin knife gently around the edge of the pan to loosen the cheesecake from the sides.

If using the sour cream topping, spread a thin, even layer of sour cream over the top of the warm cheesecake and dust lightly with smoked paprika or Old Bay for a savory bisque-inspired finish.

Allow the cheesecake to cool completely on the counter at room temperature for about 1 hour, then transfer to the refrigerator uncovered for at least 6 hours or overnight before slicing and serving.

To slice cleanly, run a sharp knife under hot water, wipe it dry, and make each cut. Wipe and rewarm the knife between each slice for clean, restaurant-quality portions.

Serve chilled. Garnish with fresh herbs, a light dusting of spice, or a drizzle of cream if desired. Enjoy every silky, perfectly balanced bite.