Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or a measuring cup to pack it down.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Filling:
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the sugar, beating until well combined.
Add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until fully incorporated.
Add the eggs, one at a time, beating on low speed just until blended after each addition. Be careful not to overmix.
Add the flour and mix just until combined.
Bake the Cheesecake:
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