Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition until just combined.

Mix in the sour cream, all-purpose flour, and lemon juice until the filling is smooth.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes. The edges should be set, but the center should still be slightly jiggly.

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

Once cooled to room temperature, refrigerate for at least 4 hours, or overnight for best results.

Carefully remove the sides of the springform pan, slice, and serve chilled, optionally topped with fresh fruit or sauce.