Preheat oven to 325°F (163°C). Grease and flour a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add granulated sugar, beating until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
Fold in sour cream gently until mixture is smooth.
Pour the cheesecake batter over the crust in the springform pan.
Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
10. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
11. Remove from oven and refrigerate for at least 4 hours or overnight.
12. To prepare frosting, beat together cream cheese and butter until smooth and fluffy.
13. Gradually add powdered sugar and lemon juice, beating until light and creamy.
14. Spread the cream cheese frosting evenly over the chilled cheesecake before serving.