Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl until resembling wet sand. Press into the bottom of a lined 8x8 inch pan and bake for 8-10 minutes. Let cool.

In a new bowl, beat cream cheese and sugar until smooth, about 2-3 minutes. Add sour cream, vanilla, and lemon juice, mixing well. Incorporate eggs one at a time on low speed.

Pour the filling over the cooled crust and smooth the top. Bake for 30-35 minutes until edges are set and center jiggles slightly.

Let cool in the pan at room temperature for an hour, then refrigerate for at least 4 hours or overnight.

Lift out of the pan using parchment edges, slice into squares with a hot knife, and serve chilled.