Preheat your oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs, sugar, and butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sugar and mix until combined.
Blend in sour cream, eggs, vanilla, and lemon juice until smooth.
Pour the cheesecake batter into the crust.
Bake for 50-60 minutes, or until the center is slightly jiggly.
Turn off the oven and crack the door, letting cheesecake cool inside for one hour.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
Remove from the springform pan and serve.
