Preheat your oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a mixing bowl.
Press the graham cracker mixture firmly into the bottom of a springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add in the sugar, continuing to beat until well combined.
Add the eggs, one at a time, mixing thoroughly after each addition.
Stir in vanilla extract, lemon juice, and salt until fully combined.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake for 60–70 minutes, or until the edges are set but the middle is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Refrigerate for at least 4 hours, preferably overnight, before serving.
