New York Apricot-Glazed Cheesecake

Steps

1. Heat the oven to 325°F (165°C). Line the outside of a 9-inch springform pan with two layers of heavy foil, crimping it well above the rim so no water can seep in.
2. Stir the graham crumbs, melted butter and 2 tablespoons sugar together until the mixture looks like wet sand, then press it firmly across the base and 1 inch up the sides of the pan. Bake the crust for 10 minutes, then set it aside to cool while you make the filling.
3. Beat the cream cheese and 1 1/2 cups sugar on medium-low speed for 2 minutes, scraping the bowl twice, until completely smooth with no lumps left.
4. Beat in the sour cream, vanilla and salt just until combined, about 30 seconds.
5. Add the eggs one at a time on low speed, mixing only until each yolk disappears before adding the next. Stop and scrape the bowl once; over-beating here whips in air and causes cracks.
6. Pour the batter into the cooled crust, set the pan in a roasting pan, and add hot tap water to the roasting pan until it reaches halfway up the sides of the springform.
7. Bake for 70 to 75 minutes, until the outer 2 inches are set but the center still wobbles like set gelatin when you nudge the pan.
8. Turn the oven off, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. Move it to the fridge and chill at least 8 hours or overnight.
9. Warm the apricot preserves with the lemon juice in a small saucepan over low heat, then press the mixture through a fine sieve to remove any chunks. Spoon the glaze over the cold cake, chill 30 minutes more, then run a thin knife around the edge and release the pan.
10. Dip a long knife in hot water, wipe it dry, and slice the cake with one clean stroke per cut, wiping between slices.