With a spoon or a hand mixer, beat the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
Gently fold in the whipped topping. Then transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set. Before serving, add toppings of choice!
