Preheat your oven to 325°F.

In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then remove from the oven and let cool.

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

Gradually add the sweetened condensed milk and granulated sugar, mixing until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon juice until fully incorporated.

Pour the cream cheese mixture over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour to prevent cracking.

After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.