Prepare the crust:
Preheat oven to 350°F (177°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool slightly. Reduce oven temp to 325°F (163°C).

Make the filling:
Using a hand or stand mixer fitted with a paddle attachment, beat softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Add sugar and beat until combined. Mix in sour cream, vanilla, and lemon juice. Scrape down the sides and bottom of the bowl as needed.

Add eggs and flour:
Beat in eggs one at a time, mixing on low speed. Avoid overmixing. Add flour and mix just until combined.

Assemble and bake:
Pour filling into the crust. Smooth the top with a spatula. Place the pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. Bake for 1 hour and 10 minutes. The center will still be slightly jiggly.

Cool and chill:
Turn off the oven and crack the door slightly. Let cheesecake sit for 1 hour in the oven. Then remove from the water bath, cool to room temperature, and chill for at least 4 hours or overnight.

Serve:
Run a knife around the edges to loosen. Remove the springform ring. Slice and serve plain or topped with fresh fruit, chocolate sauce, or whipped cream.