Preheat the oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles coarse sand and the crumbs are fully coated.

Press the crust mixture firmly into the bottom of the prepared springform pan. Wrap heavy-duty aluminum foil around the bottom and sides of the pan to protect it during the water bath.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Add the granulated sugar and continue beating until fully smooth, scraping down the sides of the bowl as needed.

Mix in the sour cream and vanilla extract until well combined.

Reduce the mixer to low speed and add the eggs one at a time, mixing gently after each addition until incorporated.

Add the lemon zest and lemon juice, mixing just until combined.

Pour the cheesecake filling into the prepared crust.

Place the springform pan inside a deep roasting pan and set it in the oven. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake for 60–70 minutes, until the top is lightly golden and the center is slightly set but still a little jiggly.

Remove from the oven and allow the cheesecake to cool completely on a wire rack.

For the topping, mix sour cream and confectioners’ sugar until smooth.

Spread the topping evenly over the cooled cheesecake and refrigerate.

Chill for at least 4 hours or overnight before slicing and serving.