Preheating your oven to 450°F. Line an 8-inch springform pan with parchment paper, making sure it extends up the sides. Set aside a second smaller baking dish. 

Beat the cream cheese and sugar together until completely smooth, about 2 minutes.

Add the eggs one at a time, making sure to scrape down the sides of the bowl, mix until incorporated. Beat in the heavy cream, sour cream, lemon zest, and lemon juice, about 3 minutes.

In a small bowl, sift your flour and add salt.Whisk in a few spoonfuls of the wet batter until smooth. Then combine this mixture with the rest of your batter, mixing evenly incorporated. Pour the batter into the prepared pan.

For the candied lemons: Slice the lemons thinly and arrange them in a small baking dish. Sprinkle with brown sugar, pour over the boiling water, and cover the dish with foil.

Place both the cheesecake and the covered lemons in the oven. Bake the cheesecake until the top is browned and the center still jiggles, about 25-35 minutes. The internal temperature should reach about 140°F. Remove the cheesecake from the oven and let cool to room temperature. (Leave the lemons in the oven.)

Keep the lemons in the oven, remove the foil covering, and continue to cook until slightly browned, approximately 5 more minutes. Remove from the oven and let cool at room temperature.

Refrigerate the cheesecake for at least 2 hours until completely chilled. Serve with a drizzle of the lemon syrup, a dollop of whipped cream, and a candied lemon slice. Enjoy!