Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs with the melted butter and press this mixture into the bottom of a 9-inch springform pan.

In a separate bowl, beat the cream cheese with the sugar until creamy. Add the vanilla extract, lemon juice, and zest, mixing well.

Add the eggs one at a time, ensuring each is well incorporated before adding the next.

Blend in the sour cream and flour until smooth.

Pour the cheesecake mixture over the crumb crust and smooth the top.

Bake for about 60 minutes or until the center is slightly jiggle-y.

Turn off the oven and leave the cheesecake inside for an hour to help prevent cracks.

Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.