Preheat oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter. Press mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes then let cool.

In an electric mixer, beat softened cream cheese on medium speed until smooth. Add 1 cup sugar and mix until just combined.

Add room temperature eggs one at a time, mixing on low speed until each is just incorporated.

Gently mix in sour cream, vanilla, and lemon juice on low speed until just combined.

Wrap the outside of the springform pan with two layers of heavy-duty foil. Place it in a large roasting pan.

Pour the filling over the crust.

Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door, leaving the cheesecake inside for 1 hour to cool.

Remove from the water bath and cool completely on a wire rack.

Cover and chill in the refrigerator for at least 6 hours, preferably overnight, before serving.