Philadelphia Cream Cheese Cheesecake

Preheat oven to 375°F (190°C).
Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should look like fine sand.
1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons salted butter
Transfer the crumbs to a 9-inch springform pan and press them into the bottom of the pan. Bake for 7-8 minutes. Then remove from the oven and allow to cool while preparing the filling.
Reduce the oven to 325°F (165°C).
Place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed using an electric stand or hand mixture until creamy, about 2 minutes.
32 ounces Philadelphia cream cheese, 1 cup granulated sugar
Add the eggs one at a time, using low speed and scraping the bowl between each addition. Keep the mixer on low at this point and do not overbeat.
3 eggs
Mix in the vanilla extract and lemon juice on low speed.
2 teaspoons vanilla extract, 2 teaspoons lemon juice
Spread the cream cheese mixture smoothly over the graham cracker crust. See the recipe notes section if you want to use a water bath. Bake the cheesecake for 70-85 minutes, or until the center is set.
Turn the oven off and open the oven door. Let the cheesecake cool in the oven for 1 hour, without disturbing it. Remove it from the oven and cool for an additional hour at room temperature. Then transfer to the refrigerator for at least 1 hour, or overnight.
Top with your favorite fruit, pie filling, chocolate, or caramel sauce, if desired.