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Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and sugar. Pour the melted butter into the mixture, stirring until the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the oven for about 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until well combined. Keep your mixer on a low speed when adding the eggs—add them one at a time, mixing just until incorporated.
Gently fold the sour cream, flour, and lemon juice (if using) into the cream cheese mixture until smooth and creamy.
Carefully pour the cheesecake filling over your cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 60-70 minutes. The edges should be set, but the center will still jiggle a little. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
After an hour, let the cheesecake cool to room temperature. Refrigerate for at least 4 hours (or overnight). When ready to serve, remove the sides of the springform pan, slice the cheesecake, and top with whipped cream and fresh fruit if desired.