Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap it tightly in heavy-duty foil to prevent water from seeping in during baking.

In a small mixing bowl, combine graham cracker crumbs with sugar and melted butter. Press into the bottom of the springform pan, then bake for 10 minutes and let cool.

In a large bowl, beat together cream cheese and mascarpone cheese until smooth. Gradually add sugar, lemon juice, and vanilla extract.

Add the eggs one at a time at low speed to prevent air incorporation. Pour the filling over the cooled crust and smooth the top.

Place the springform pan into a larger baking dish and fill it with hot water halfway up the sides for a water bath. Bake for 1 to 1¼ hours, until the center is set but still jiggly.

Cool the cheesecake on a wire rack for about 10 minutes. Loosen the edges and let it cool to room temperature.

Cover with plastic wrap and refrigerate overnight to let the flavors meld and firm up.

Serve topped with whipped topping and drizzled with caramel sauce.