Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).

Grind graham crackers into fine crumbs using a food processor or blender.

In a medium bowl, mix graham cracker crumbs with granulated sugar, then add melted butter and combine until sandy.

Press the mixture into the bottom and partly up the sides of an ungreased 9-inch or 10-inch springform pan.

Bake for 10 minutes and then set aside to cool.

In a large bowl, beat cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.

Add sour cream, vanilla extract, and lemon juice; beat until fully combined.

Add eggs one at a time, beating gently after each addition until just combined.

Wrap the springform pan with aluminum foil to prevent water seeping in.

Place the wrapped pan inside a large roasting pan and pour the cheesecake batter on top of the crust.

Carefully add boiling water to the roasting pan to create a water bath.

Bake for 55–70 minutes or until the center is slightly set and wobbles when tapped.

Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven, discard foil, and cool completely at room temperature. Refrigerate for at least 4 hours or up to 2 days.

Run a knife around the edges of the springform pan and remove the outer rim. Cut into slices for serving.

Serve with toppings like whipped cream, powdered sugar, or fruit compote.