Lay butter and cream cheese out for a hour or so till they are nice and soft.
Put a pan of water on the bottom shelf of your oven.
Preheat Oven to 450° Degrees.
Mix gram cracker crumbs with the softened 4 tablespoons of butter and the 1 teaspoon of sugar.
Press the graham cracker mixture into the bottom of the spring form pan and about half way up the sides.
In a large bowl mix the 4 8oz packages of softened cream cheese and the 1 1/2 cups of sugar until smooth. Then mix in the 3/4 cup of whole milk until smooth. Then mix in the 4 eggs 1 egg at a time mix just enough to incorporate then add the next egg and so on. Then mix in the 1 1/8 Cups sour cream the flour the 1 1/8 table spoon pure vanilla extract the juice from 1/2 of a lemon and mix till smooth.
Pour the cheese cake mixture into the spring form pan.
Put the spring form pan on the top shelf of the oven and bake at 450° degrees for 10 minutes. Do not open the oven door.
Turn the temperature of the oven down to 250° degrees and bake for another 1 hour and 20 minutes. Do not open the oven door.
Turn the oven off and let the cheese cake sit in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate it overnight.