Preheat your oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove it to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sugar, vanilla extract, and lemon juice to the cream cheese mixture and mix until combined.
Add the eggs one at a time, mixing on low speed to avoid incorporating too much air.
Finally, fold in the sour cream until just combined.
Pour the filling over the crust in the springform pan.
Bake for 1 hour or until the center is set but slightly wobbly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature.
Chill in the refrigerator for at least 4 hours before serving.
