Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Add 1.5 cups of sugar and beat until combined. Mix in the sour cream, vanilla, and lemon juice on low speed.

Add the eggs one at a time, mixing on low speed just until each yolk is blended. Do not overmix. Scrape down the sides of the bowl to ensure everything is incorporated.

Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil. Place it in a large roasting pan. Pour the filling into the cooled crust.

Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set but the center has a slight jiggle.

Turn the oven off and crack the door open, leaving the cheesecake inside for 1 hour to cool slowly. Remove from the water bath and cool to room temperature on a wire rack. Refrigerate for at least 6 hours or overnight before serving.