Preheat oven to 325°F. Grease a 9-inch springform pan. Crush graham crackers in a food processor until crumbly. Add sugar and melted butter. Pule until combined.
Transfer the graham cracker mixture to the greased pan. Press down with the bottom of a measuring cup or your hands to get it tightly packed into a crust.
Bottoms of jars are perfect, too!
Bake crust for 10 minutes. Remove from oven and set aside to cool. Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil.
Meanwhile, make the cheesecake filling. In a bowl, combine softened cream cheese and sugar with a mixer. Add vanilla, sour cream, sugar, and lemon juice. Beat for one minute.
Add the eggs to the mixture one at a time and slowly mixing after each addition. Avoid over mixing the filling.
Make sure the foil is covering the full sides of the pan.
Pour the cheesecake filling into the cooled crust. Next, fill a roasting pan with hot tap water until 1 inch high. Place roasting pan in the oven and then place the cheesecake in the water-filled roasting pan.
Fill a roasting pan with hot tap water until 1 inch high. Place roasting pan in the oven and then place the cheesecake in the water-filled roasting pan. Bake for 60 minutes.
Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour. Remove cake from water bath and transfer to the refrigerator to cool for 4 hours or overnight. Serve chilled with fruit, compote, caramel sauce, whipped cream, and more!
Make the strawberry sauce (swipe up for the recipe!) and serve it over the cheesecake. Mmm!