Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well incorporated. Press this mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes until the crust is lightly golden and fragrant, then remove it from the oven and allow it to cool on a wire rack.

While your crust cools, beat the full-fat cream cheese on medium speed for 2-3 minutes until smooth and creamy, ensuring there are no lumps. Gradually add in the granulated sugar and continue mixing until fully combined and fluffy.

Next, add the large eggs to the cream cheese mixture one at a time, mixing on low speed. Complete each addition before adding another to maintain a smooth batter.

Gently fold in sour cream, pure vanilla extract, and fresh lemon juice into the cream cheese mixture.

Prepare for baking by wrapping the outside of your springform pan in aluminum foil to prevent water from seeping in. Place the wrapped pan into a larger roasting pan and carefully fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.

Pour the prepared filling into the cooled crust. Bake in your preheated oven for 60-70 minutes.

Once baked, turn off the oven and crack open the oven door to allow gradual cooling. Let the cheesecake cool inside for 1 hour.

After cooling, fully chill your classic New York-style cheesecake by refrigerating it for at least 6 hours or ideally overnight.