Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup sugar, and a pinch of salt.
• Press the mixture into the bottom of a 9-inch springform pan, ensuring it is even.
• Bake the crust for 10 minutes, then remove and let cool.

Prepare the Filling:

• In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
• Gradually add 1 ¼ cups sugar, continuing to mix until well combined.
• Mix in the sour cream and vanilla extract. If using, add the lemon juice for a hint of tanginess.
• Add the eggs, one at a time, mixing on low speed just until each is incorporated. Avoid overmixing.

Assemble and Bake:

• Pour the cream cheese mixture over the cooled crust in the springform pan.
• Place the pan in a larger roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).
• Carefully transfer to the preheated oven and bake for about 1 hour and 10 minutes, or until the edges are set and the center is slightly wobbly.

Chill the Cheesecake:

• Turn off the oven and open the door slightly. Leave the cheesecake in the oven for 1 hour to cool gradually.
• Remove from the oven, cover with aluminum foil, and refrigerate for at least 4 hours or overnight before serving.