Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.

Press the crumb mixture firmly into the bottom of the springform pan.

Bake the crust for 10 minutes, then let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add the granulated sugar and mix until creamy.

With the mixer on low, add the eggs one at a time, mixing just until incorporated.

Add the vanilla extract and lemon juice, mixing gently.

Pour the cream cheese mixture over the cooled crust in the springform pan.

Bake in the preheated oven for about 60 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven and crack the door open to let the cheesecake cool.

Once cool, refrigerate for at least 4 hours, preferably overnight.

Run a knife around the edge before releasing the springform, slice, and enjoy.