1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly coated.

3. Press the crust mixture firmly into the bottom of the pan and slightly up the sides, then bake for 8 to 10 minutes and let it cool.

4. Beat the softened cream cheese in a large bowl until completely smooth.

5. Add 1 cup sugar, sour cream, vanilla extract, lemon juice, and salt, then mix until creamy and well combined.

6. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.

7. Pour the filling over the cooled crust and smooth the top.

8. Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.

9. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

10. Remove the cheesecake and chill for at least 6 hours, or overnight, before slicing and serving.