Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and chill in the refrigerator.

In a mixing bowl, beat the cream cheese with sugar and cornstarch using a hand mixer on medium speed until smooth, about 2-3 minutes. Gradually add eggs one at a time, mixing on low speed.

Add in sour cream, lemon juice, and vanilla extract, mixing on low until combined, approximately 1-2 minutes. Avoid overmixing.

Pour the filling into the chilled crust, smoothing the top. Wrap the springform pan tightly with foil and place it in a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake at 302°F (150°C) for 30-45 minutes.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Refrigerate overnight to achieve a creamy texture.