Preheat the oven to 325°F (160°C). Grease the bottom and sides of the springform pan with cooking spray or butter.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the texture resembles wet sand.

Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 1 cup of sugar and vanilla extract, and mix until well combined.

Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.

Stir in the sour cream, lemon zest, and lemon juice until evenly incorporated.

Pour the cream cheese mixture over the cooled crust in the springform pan. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven for about 60 minutes or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Once cooled, cover the cheesecake with aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Before serving, top with colorful Easter eggs or fresh fruit for a festive touch.