Preheat your oven to 325 degrees Fahrenheit. Grease a 9 inch springform pan with butter or cooking spray.

In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan and flatten using the bottom of a glass. Set aside.

In a large bowl, beat the cream cheese on medium speed until smooth. Add the sugar and beat again. Add the sour cream, vanilla, lemon juice, and flour, then blend until smooth.

Add the eggs one at a time, mixing just until combined after each addition. Do not overmix to avoid cracks.

Pour the filling into the prepared crust. Smooth the top with a spatula.

Bake the cheesecake at 325 degrees Fahrenheit for 55 to 65 minutes, until the center jiggles slightly and the edges are set.

Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.

Remove the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Before serving, warm a sharp knife under hot water between slices for clean cuts. Serve plain or with desired toppings such as berries, caramel, or chocolate sauce.