Place the oven rack in the lower half of the oven and preheat to 350°F.

Place graham crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together.

Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 10 to 12 minutes.

Remove from the oven and allow to cool. Once cool, wrap the pan with foil. Set in a roasting pan and set aside.

To make the filling, place ¼ cup of the sugar and the lemon zest in a food processor and process until the sugar and zest mix in.

Add in the remaining sugar and pulse a few times to combine.

In the bowl of a stand mixer, cream the cream cheese. With the mixer on low, add in the sugar and beat until creamy and smooth.

Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the yuzu , vanilla and salt and mix to combine. Add in the cream and beat to combine.

Scrape down the bowl often.

Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.

Remove from the roasting pan, remove the foil from the pan and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temp for a few hours.