Preheat the oven to 325°F (163°C).
Combine the graham cracker crumbs and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
In a separate bowl, mix the softened cream cheese and sugar until smooth.
Add the vanilla extract and lemon juice, mixing until incorporated.
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Pour the filling into the prepared crust and smooth the top.
Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Remove from the oven and cool completely before refrigerating.
Refrigerate for at least 4 hours, preferably overnight, before serving.
