Best Cheesecake Ever

This really, really good cheesecake. I made it for the office Christmas party. It is just a plain one so you can put whatever you want on top. I personally like cherries but it would be just as good with chocolate, strawberries, blueberries...okay, pretty much anything. This is the only cheesecake that I've ever made that did not crack down the middle. The recipe came from Mel's Kitchen Cafe. Happy cheesecake making! Oh, I left out the lemon because I didn't want it to be lemony.
Crust:
3 c. graham cracker crumbs
2 Tbsp. sugar
1/2 c. butter
Filling:
2 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
3 eggs
1 tsp. vanilla
1 lemon, zest finally grated
1 pint sour cream
For the crust: mix crumbs, sugar, and butter. Press into a greased springform pan. Put in fridge while you make filling.
Beat the cream cheese for 1 minute until smooth. Gradually add the sugar and beat until creamy, 1-2 minutes. Add eggs one at a time. Stir in vanilla and lemon zest if you are using. Blend in sour cream until well mixed but don't overbeat-that is important. Over mixing is what makes the cheesecake puff up too much while baking and then it falls and cracks when cooling. Who knew? Pour filling into crust. Bake at 325 degrees for 50-55 minutes. The cheesecake should still jiggle slightly. Let cool in the pan for 30 minutes. Let chill in fridge for at least 4 hours before eating. I did over night and that worked well.