Preheat your oven to 350°F (175°C). Grease the sides of the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand. Press this mixture evenly into the bottom of the pan and slightly up the sides. Bake for about 10 minutes or until golden brown. Remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese until it's completely smooth. Gradually add sugar and vanilla extract, continuing to mix.

One at a time, add eggs, ensuring each is fully incorporated before adding the next. Avoid overmixing to keep the filling light and airy.

Fold in the sour cream and lemon juice, mixing gently until just combined.

Pour the filling over the cooled crust. Bake in the preheated oven for about 55-65 minutes. The edges should look set while the center remains slightly wobbly.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually. After about an hour, remove it from the oven. Cover and refrigerate for at least 4 hours, but overnight is best.

When ready to serve, carefully remove the cheesecake from the springform pan, slice, and enjoy it plain or add your favorite toppings.