Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well combined.

Press the crumb mixture firmly into the bottom of the prepared 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, about 2-3 minutes.

Gradually add 1 cup of sugar and vanilla extract, mixing until well incorporated.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Gently fold in the sour cream, flour, and lemon juice until smooth.

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

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

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

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.