Mix the graham cracker crumbs with melted butter until resembling wet sand. Press into an 8-inch springform pan and refrigerate for 30 minutes.

Beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and lemon juice.

Pour the filling into the crust and smooth the top.

Wrap the pan in foil and place in a larger roasting pan filled with hot water halfway up the sides.

Bake at 302°F (150°C) for 30-45 minutes until edges are firm and center is slightly jiggly.

Turn off the oven and crack the door open. Cool in the oven for 1 hour, then refrigerate overnight.

Serve chilled, plain or with sauce toppings as desired.