Preheat the oven to 325°F (163°C).Mix the graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a greased 9-inch springform pan.Bake the crust for 10 minutes, then let it cool.Beat the softened cream cheese until smooth.Add the sugar, flour, vanilla, sour cream, and lemon juice, mixing until just combined.Add the eggs one at a time, mixing on low speed after each addition.Pour the filling over the cooled crust and smooth the top.Place the pan in a water bath if desired and bake for 65–70 minutes, until the edges are set but the center still has a slight jiggle.Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.Refrigerate for at least 5 hours or overnight before slicing and serving.
