Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork.
Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed ¼-inch layer of crust lining the bottom and slightly up the sides of the pan.
Bake the crust for 10 minutes.
Remove it from the oven and allow it to cool before filling.
Combine the cream cheese, flour, lemon juice, sugar, vanilla and salt in a large mixing bowl.
Mix well. either with a handheld electric mixer or stand mixer; on medium speed until fully combined and the sugar is dissolved. About 3 minutes. The batter should be completely smooth.
Beat in the sour cream and egg replacer on low speed until well blended.
Pour the batter into the partially baked crust.
Bake at 350 for 60 to 70 minutes or until the center is set but still a little jiggly.
Turn off the heat and let the cheesecake rest 60 minutes in the oven (the cookbook says 30 minutes).
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes.
When the cheese is cool, run a knife carefully around the side of the cheesecake but do not remove or release the side of the pan.
Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.