First, prepare the graham cracker crust. Swipe up for the recipe! Preheat oven to 325°F.
Meanwhile, in the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until smooth, about 4 minutes.
Next, add the sour cream, vanilla and lemon juice. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl.
Add the egg yolks one at a time making sure to beat in between each addition.
Transfer batter to springform pan with graham cracker crust. Prepare water bath.
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.. Transfer to the preheated oven and bake for 60 minutes.
After 60 minutes have passed, open the open door and allow the cheesecake to sit in the water bath for one hour. Transfer to the fridge to chill for four hours or overnight.
Serve the cheesecake chilled with fresh fruit!