Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, blending well until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool completely.

In a stand mixer or large bowl, add the block of cream cheese and beat on medium speed for about 2-3 minutes until smooth and creamy. Gradually sprinkle in the granulated sugar, mixing just until combined.

With the mixer on low speed, add the large eggs one at a time, mixing briefly after each addition—just until incorporated. Be careful not to over-mix.

Gently fold in the sour cream, vanilla extract, and lemon juice until smooth. Ensure everything is just blended together without overworking the batter.

Wrap the outside of the springform pan with aluminum foil to avoid leakage. Place the pan inside a larger roasting pan. This water bath technique ensures even baking.

Pour the filling over the cooled crust and smooth it out. Fill the roasting pan with boiling water until it reaches halfway up the side of the springform pan. Bake for 60-70 minutes, or until just set.

Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then remove from the water bath and let cool to room temperature.

Refrigerate the cheesecake for at least 6 hours or overnight before serving. Carefully remove the sides of the springform pan to reveal your cheesecake.