Preheat the oven to 350°.
Using either a food processor or putting the graham crackers in a seal able bag and pounding them, break the graham crackers into crumbs. Pour the crumbs into a bowl and add 1/4 of a cup (50 grams) of sugar, and the melted butter, stir until combined. Get the pan (spring form is recommended) and press the mixture firmly into the bottom and sides of the pan.
Using a mixer, beat the softened cream cheese, and the remainder (1 cup, 200 grams) of the sugar, until smooth and creamy. Add the sour cream, vanilla extract and optional lemon juice and beat until fully combined. While mixing, slowly add in one egg at a time.
Pour the filling into the pan and put in the oven for 55-70 minutes. After it is done, let the cheesecake cool for at least 4 hours in the fridge before eating.