Bring all ingredients to room temperature.

Preheat oven to 325F (conventional / no fan).

Prepare a 9" springform pan. Lightly brush softened butter inside the pan and line it with parchment paper.

Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside.

Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined.

Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup.

Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven.

Whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy.

Break the eggs in a separate bowl and whisk lightly. Add them to the batter slowly and mix at a low speed until JUST combined.

Add the cream, sour cream, and lemon juice and mix at low speed until just combined.

Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles.

Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min.

Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours).

Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand.

Optionally, decorate the cheesecake with plain whipped cream and / or berries.

Serve and enjoy!