Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely crushed graham crackers and melted unsalted butter. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes until golden, then cool.

In a large bowl, beat cream cheese with sugar and cornstarch on medium speed until smooth (2-3 minutes). Add eggs one at a time, mixing just until combined.

On low speed, add sour cream, vanilla extract, and lemon juice to the mix. Blend until smooth, ensuring no lumps remain.

Pour the filling into the cooled crust. Wrap the pan with aluminum foil and place it in a roasting pan. Pour boiling water into the roasting pan halfway up the pan sides. Bake at 302°F (150°C) for 30-45 minutes until edges are firm and center jiggles slightly.

Turn off the oven, crack the door, and let cheesecake cool inside for one hour. Remove from water bath and refrigerate for at least four hours, ideally overnight.

Once chilled, release the sides of the springform pan. Serve plain or with fruit sauces for garnish.