Preheat the oven to 350°F (177°C) and position the oven rack in the lower-middle section.

Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a medium bowl until sandy and evenly combined.

Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside.

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

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

Add the eggs one at a time, mixing gently after each addition until just incorporated. Avoid overmixing to prevent cracks.

Wrap the outside of the springform pan with heavy-duty foil. Place the pan inside a large roasting pan.

Pour the cheesecake batter over the crust and smooth the top.

Carefully pour hot water into the roasting pan to create a water bath.

Bake the Classic Cheesecake Recipe for 55–70 minutes or until the edges are set and the center slightly jiggles.

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the water bath and cool completely at room temperature.

Cover and refrigerate for at least 4 hours or overnight before slicing.

Serve plain or with your favorite toppings such as berries, caramel sauce, whipped cream, or chocolate ganache.