Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add sugar and mix until fully combined. Add sour cream, vanilla, lemon juice, and zest. Mix until smooth.

Add eggs one at a time, mixing on low speed after each just until combined. Do not overmix. The batter should be silky and thick.

Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Place the pan on the middle rack. Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour.

Remove from oven and refrigerate for at least 4 hours, preferably overnight.

Run a knife around the edges before removing from the springform pan. Garnish with desired toppings and serve.