Preheat oven to 350.
In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
Press evenly into the bottom of a 9-inch springform pan.
In a separate large bowl, cream sugar and cream cheese until very smooth.
Mix in sour cream and eggs.
Fold in salt, vanilla, and lemon zest.
Pour over crust.
Place a pan of water on the oven rack below the one where the cheesecake will bake.
Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
Turn off oven and let the cheesecake sit inside the oven for 1 hour.
Allow cheesecake to cool on the counter, covered, for 1 hour.
Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.