Begin by preheating your oven to 325°F (160°C). Grab a 9-inch springform pan. In a bowl, combine 1 ½ cups of crushed graham crackers with melted butter and optional cinnamon. Mix until all crumbs are wet. Press this mixture firmly into the bottom of your pan. Bake for 10 minutes and then set it aside to cool. This forms the perfect base for your cheesecake!

In your mixing bowl, beat the softened cream cheese until it's smooth and creamy. Gradually add in 1 ¼ cups of granulated sugar and continue to mix well. Once combined, pour in ½ cup of sour cream and 2 teaspoons vanilla extract. Blend until the mixture is velvety. Now it's time to incorporate the eggs. Add them one at a time, mixing on low speed to avoid air bubbles. The texture should now be thick and creamy.

Pour the creamy cheesecake filling into your cooled crust. Spread it evenly with a spatula. Now, it’s time for the oven! Bake for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour with the door ajar. This will help prevent cracks on the surface.

While your cheesecake cools, prepare the topping. In a bowl, mix ½ cup of sour cream, 2 teaspoons of sugar, and 1 teaspoon of fresh lemon juice. Once the cheesecake has cooled slightly, spread this mixture on top. Bake again for an additional 10 minutes. This fruity layer will provide a lovely finish.

Remove the cheesecake from the oven and allow it to cool completely. Once at room temperature, cover it and refrigerate for at least four hours or overnight. When ready to serve, run a knife around the edges to loosen the cheesecake and remove the springform from the pan.