Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool.

In a separate large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and continue to beat until well combined.

Add the sour cream, eggs (one at a time), vanilla extract, lemon juice, and lemon zest (if using) to the cream cheese mixture. Beat on medium speed until the mixture is smooth and fully blended, ensuring no lumps remain.

Pour the cream cheese filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.

Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour to prevent cracks.

Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.

Before serving, garnish with fresh berries if desired. Release the cheesecake from the springform pan and serve chilled.