Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed graham crackers with melted unsalted butter until evenly coated. Press this mixture into the bottom of an 8-inch springform pan.

Bake the crust for about 10 minutes until lightly golden. Remove and let it cool.

In another bowl, beat the cream cheese until smooth, then add sugar and cornstarch. Mix at low speed.

Add the eggs one at a time, mixing well after each addition.

Finally, mix in sour cream, lemon juice, and vanilla extract until smooth.

Pour the filling into the cooled crust. Wrap the pan in aluminum foil.

Place the springform pan in a larger roasting pan and pour boiling water halfway up the sides of the springform pan.

Bake for 30 to 45 minutes until the edges are firm but the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside for an hour with the door slightly open.

Remove from the water bath, cover, and refrigerate overnight.

Slice and serve with optional toppings such as fresh fruits or chocolate drizzle.