Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.
Pour water into a large stock pan or tea kettle and bring to a boil.
Using an electric mixer, beat cream cheese for 1 minute. Add sugar and continue beating for 3 minutes. Scrape the sides and bottom of the bowl.
Add flour and mix until incorporated. Add vanilla and lemon juice and beat on low speed until combined.
Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.
Mix sour cream into the mixture, using low speed. It should be fully mixed into the batter but you do not want to beat it at this point, or overmix.
Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
Place the cheesecake into a roasting pan. Pour the boiling water into the pan until it reaches 1-inch up the sides of the pan.
Bake the cheesecake at 325 degrees for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed and the middle of the cheesecake will still be jiggly.
Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
Remove from the oven and discard the foil. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and place in the refrigerator for at least 8 hours, or overnight.