Crush the graham crackers into very small crumbs. Mix them with melted butter and some sugar. Press this mix into the bottom of the pan.

Bake the crust for about eight minutes. Take it out and let it cool down. This makes the base nice and crunchy for later.

Beat the cream cheese until it is very smooth. Add the sugar and mix it again slowly. Make sure there are no lumps in the bowl.

Add the eggs one at a time now. Mix gently after each egg you add. Do not overmix the batter at this stage.

Stir in the sour cream and vanilla extract. Add the lemon juice for a bit of zing. Pour the batter over the cooled cracker crust.

Bake the cake for about one hour. The edges should be firm and set. The middle should still jiggle just a little.

Turn off the oven and open the door slightly. Let the cake sit inside for one hour. This prevents the top from cracking too much.