Combine graham cracker crumbs, melted butter, and sugar; press into a buttered 9" pie plate.
Beat cream cheese and sugar on medium speed until fluffy.
Beat in lemon juice, vanilla, and salt.
Add eggs, one at a time, mixing until just combined after each addition.
Pour filling into crust and bake at 325°F for 25 minutes or until set.
Combine sour cream, sugar, and vanilla; spread over the top of the hot cheesecake.
Return to the oven and bake another 10 minutes.
Cool on wire rack for 1 hour then chill for at least 2 hours.
Store in refrigerator.