Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar, mixing until well-combined. Stir in the vanilla, then add the eggs one at a time, mixing briefly after each addition. Finally, fold in the lemon juice and zest.

Pour the cream cheese mixture over the prepared crust. Smooth the top with a spatula and bake for about 60 minutes.

Once out of the oven, allow the cheesecake to cool on a wire rack for about an hour.

After that, refrigerate it for at least 4 hours (or overnight, if you can resist!).

When ready to serve, remove the sides of the springform pan and slice the cheesecake. Top with fresh berries, whipped cream, or toasted coconut.