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Melt half a cup plus 2 tbsp of butter. Combine with the graham cracker crumbs, 3 tbsp of sugar, and press into the base of a 9" springform pan. Chill for 30 minutes.
Preheat the oven to 325 F.
In a large bowl, combine 3/4 cup of sugar and the cornstarch. Beat in the cream cheese, 6 egg yolks,and the vanilla with an electric beater.
Slowly pour in the heavy cream and the sourcream, beating constantly. Add the salt and the lemon zest.
Wash your beaters.
Beat 6 egg whites to stiff peaks and then fold into the cheese mixture. Scoop onto the chilled base.
Bake for 1 to 1 1/2 hours without opening the oven door until the cheesecake is golden. Turn off the heat and let the cake stand in the oven for 2 more hours.
Take the cake out of the oven and let it stand for one more hour.