In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of an 8-inch springform pan, creating an even layer. Chill in the refrigerator while preparing the filling.

In a large bowl, beat the cream cheese until smooth and free of lumps. Gradually add in the sugar and cornstarch, mixing until fully combined. Add eggs one at a time on low speed until incorporated.

Gently stir in the sour cream, lemon juice, and vanilla extract on low speed until smoothly combined.

Pour the creamy filling over the chilled crust. Place a deep roasting pan filled with hot water on the oven rack below to create steam. Bake in a preheated oven at 302°F (150°C) for 30 to 45 minutes.

After baking, turn off the oven and crack the door open. Allow the cheesecake to cool inside for about an hour, then transfer to the refrigerator to chill for at least four hours or overnight.