In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill the crust in the refrigerator for about 10 minutes.

Using a hand mixer, beat the cream cheese in a large bowl until it’s completely smooth and creamy. Gradually add in sugar and cornstarch, mixing until fully incorporated and without lumps. Scrape down the sides of the bowl.

Add the eggs, one at a time, to the cream cheese mixture, mixing on low speed. Wait until one egg is fully blended in before adding the next.

Once all eggs are incorporated, gently mix in sour cream, lemon juice, and vanilla extract on low speed until just combined.

Preheat your oven to 302°F (150°C). Pour the cheesecake filling into the chilled crust. Place the springform pan inside a larger roasting pan filled with hot water and bake for 30 to 45 minutes.

After baking, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for one hour, then transfer it to the refrigerator and let it chill overnight.