In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Stir until all crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate for at least 30 minutes to set while you prepare the filling.

In a large mixing bowl, beat softened cream cheese with sugar and cornstarch using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides to ensure all ingredients are incorporated.

With the mixer running on low speed, add the eggs one at a time, mixing just until each is combined to avoid overmixing.

Gently fold in the sour cream, vanilla extract, and lemon juice with a spatula until just combined.

Pour the cheesecake filling into the chilled graham cracker crust, smoothing the top with a spatula.

To prevent cracking, wrap the springform pan tightly in aluminum foil and place it in a larger roasting pan filled with hot water halfway up the sides of the springform pan.

Preheat your oven to 302°F (150°C). Bake for 30-45 minutes, or until the edges are set while the center remains slightly jiggly.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour. Transfer to the refrigerator and chill for at least 4 hours or preferably overnight.