In a medium bowl, mix crushed graham crackers, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 20 minutes.

In a large mixing bowl, beat softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 3 minutes.

Gradually add cornstarch, mixing just until incorporated to help stabilize the cheesecake filling.

Add the eggs one at a time, mixing on low speed after each addition to achieve a velvety consistency. Avoid overmixing.

Fold in sour cream, lemon juice, and vanilla extract on low speed until just combined.

Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Wrap the pan in aluminum foil, place it in a roasting pan filled with hot water, and bake at 302°F (150°C) for 30-45 minutes.

The cheesecake should have set edges but remain slightly jiggly in the center.

Turn off the oven and leave the door slightly ajar, letting the cheesecake cool in the oven for one hour. Then, transfer it to the refrigerator and chill overnight.

Carefully remove the cheesecake from the springform pan, slice, and serve plain or with toppings like fresh fruit or sauce.