• Preheat oven to 350 degrees, Prepare the pan
• *this is important because it will prevent water from entering your springform pan while baking and making your crust soggy.
• Using 18" wide foil, tear off 2 roughly square pieces (3 pieces if foil is not heavy duty)
• Place your springform pan in the center of one piece of foil and gently fold the pan around the sides.
• Repeat with remaining foil and then crinkle any pieces extending past the top of the pan down to be level with the top edge of the pan.
• Grease the pan with the 2 tablespoons room temperature butter around the bottom and sides.

Prepare the crust:

• In large bowl, mix the graham cracker crumbs and sugar until evenly mixed.
• Add the melted butter and mix into crumb mixture until evenly moistened.
• Press mixture evenly onto bottom of pan (not up the sides). I like to use the bottom of a dry measuring cup to firmly pack it.
• Place on high sided roasting pan (to prevent tears in foil) and bake in center of oven for 15 minutes.
• Remove from oven and allow to cool.
• Turn oven down to 325 degrees.

Prepare the filling:

• Place cream cheese and mascarpone cheese in mixer bowl and, mix on medium speed until light and creamy, about 3 minutes.
• While mixing, add the sugar and mix 3 minutes longer.
• Scrape down bowl, add vanilla and lemon juice and mix 1 minute longer.
• Add eggs, one at a time, beating well after each addition.
• Scrape down bowl again and mix 30 seconds.
• Add heavy cream and mix 1 minute until fully incorporated.
• Pour intospringform pan over cooled crust.Bake the cheesecake:
• Place pan (inside high sided roasting pan) on oven rack so it sits in the center of the oven.
• Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan, taking care not to burn yourself or splash water into your cheesecake filling. [i]Tip: pull rack out halfway, place pan on rack and fill with water, then carefully push rack back into oven.
• Bake at 325 degrees for 1 hour and 20 minutes.
• *at one point the filling will puff up and then start browning and that's OKAY!
• After baking, turn oven off, open oven door a crack and leave cheesecake inside the oven to cool gradually for 1 hour.
• Remove from oven and water bath and allow to cool to room temperature on counter.
• Once cooled, chill at least 5 hours in refrigerator before removing from pan.
• To remove from pan, take a butter knife and run it around the edge of the pan before releasing the sides. Carefully remove the sides and place on platter for serving.