Preheat the oven to 325°F (163°C). Position the rack in the lower third of the oven.

Mix the crust: combine graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom (and slightly up the sides if you like) of a 9-inch springform pan. Chill while you make the filling.

Beat the cream cheese: in a large bowl or stand mixer, beat the softened cream cheese until smooth and free of lumps.

Add sugar: gradually add the granulated sugar and mix until fully incorporated and silky.

Add the wet ingredients: mix in the sour cream, vanilla extract, lemon juice, and flour until smooth. Scrape the bowl as needed.

Add eggs slowly: add eggs one at a time, mixing on low speed and stopping as soon as each is incorporated — avoid whipping air into the batter.

Pour and level: pour the batter over the chilled crust and smooth the top with a spatula.

Bake: place the pan on a middle rack and bake for 55–60 minutes, or until the edges are set and the center jiggles slightly but is not liquid.

Cool and chill: turn off the oven, crack the oven door, and let the cheesecake cool inside for 30–60 minutes to reduce cracking. Remove, cool to room temperature, then refrigerate for at least 4 hours (overnight is best) before serving.