Preheat the oven to 350°F (175°C).

Prepare a 9-inch springform pan, spraying with non-stick spray and wrapping it in aluminum foil.

In a bowl, combine graham cracker crumbs, sugar, kosher salt, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Allow to cool.

Reduce the oven temperature to 300°F (150°C).

In a stand mixer, blend cream cheese and ricotta until smooth. Gradually mix in sugar and vanilla.

Add eggs and yolks one at a time, mixing on low speed until incorporated.

Gently fold in flour, lemon juice, and lemon zest until combined.

Pour filling over the cooled crust. Place the pan into a larger roasting pan filled with hot water.

Bake for 1 hour and 25 minutes, until edges are set but the center is slightly wobbly.

Turn off the oven and let it sit for 40 minutes. Remove from the oven, run a knife around the edges, and cool completely.

Cover and refrigerate for at least 6 hours or overnight before serving.

Consider garnishing with whipped cream and lemon zest before serving.