Preheat your oven to 325°F (160°C).

In a bowl, combine crushed graham crackers and melted butter to form the crust.

Press the mixture into the bottom of a springform pan evenly.

In another bowl, beat cream cheese until smooth and creamy.

Add sugar and beat until well combined.

Mix in eggs, one at a time, ensuring each is fully incorporated.

Add lemon juice and zest, mixing until combined.

Pour the cheesecake mixture over the crust in the springform pan.

Bake for 50-60 minutes until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour before chilling in the refrigerator for at least 4 hours.