Preheat oven to 250 degrees F. Butter the inside of cake pan 8 inches wide and 3 inches deep. Sprinkle with graham cracker crumbs, shaking until bottom and sides are coated. Shake out excess crumbs and set aside. 

Place cream cheese, sugar, lemon rind, lemon juice and vanilla in bowl of electric mixer and beat at low speed, adding eggs gradually. 

Blend on low then increase speed to high and continue beating until mixture is smooth. Pour and scrape batter into the prepared pan and shake gently to level the mixture. 

Set the pan inside larger pan and pour 1/4 inch boiling water into the outer pan. 

Bake for 90 minutes at 250 degrees F then increase to 275 degrees F for 30 minutes more. Turn off oven and let cake sit in oven 1 hour. Lift cake out of water bath and place on a rack. Let stand 2 hours then invert a plate over cake and carefully turn upside down so that cake comes out right side up.