Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs with melted butter and 1/4 cup of granulated sugar. Mix until well combined.

Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add the remaining 3/4 cup granulated sugar and continue beating until fully incorporated.

Mix in the sour cream, lemon juice, and vanilla extract until smooth.

One at a time, add the eggs, mixing well after each addition.

Finally, fold in the flour and lemon zest until just combined.

Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake for 50-60 minutes or until the edges are set but the center still slightly jiggles.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour to prevent cracks.

Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes.

Once cooled, refrigerate for at least 4 hours or preferably overnight before serving.