Preheat the oven to 325 degrees F. Take a 9-inch springform pan and grease it.

Combine crackers with melted butter and tar the mixture at the bottom of the pan. Keep aside.

In a big bowl, beat together the cream cheese and the sugar until smooth. Pour in the lemon juice, zest, vanilla and eggs. Beat until just two or three mixtures are formed.

Pour the mixture onto the crust.

Place the pan into a larger pan and pour water into the latter filling only half way.

Bake for about 50-60 minutes or until the edges are firm but there is a gentle jiggle in the center.

After an hour, turn off the oven and open the oven door. When the cheesecake is cool, keep it in the refrigerator for at least 4 hours.

Sprinkle with lemon zest and serve cold.