Preheat your oven to 350°F (177°C).

If using full graham crackers, grind them into fine crumbs in a food processor or blender.

In a medium bowl, stir together graham cracker crumbs and granulated sugar, then mix in the melted butter until it resembles a thick, sandy mixture.

Pour the crumb mixture into an ungreased 9-inch pie dish. Pat the crumbs down to form a compact crust, but avoid packing too tightly.

Bake the crust for 10 minutes.

In a large bowl, use a handheld or stand mixer on medium-high speed to beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.

Add the sour cream, vanilla extract, and lemon juice; beat until fully combined and very smooth.

Add the eggs one at a time on medium speed, mixing until just blended after each addition. If lumps remain, gently stir with a whisk.

Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.

Bake for 35 minutes or until the center is almost set, checking after 25 minutes to prevent excessive browning by tenting with aluminum foil if necessary.

Once baked, cool the pie on a wire rack for 1 hour at room temperature.

Chill in the refrigerator for at least 2 hours or up to 2 days before serving. Cover if chilling for more than a few hours.

Add optional toppings such as raspberry sauce, fresh raspberries, or whipped cream before serving.

For neat slices, use a sharp knife and wipe it clean between cuts.