Prepare the Crust:

1. Mix the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly coated.
2. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to make an even, compact layer.
3. Chill the Crust: Place the crust in the refrigerator to chill for 10-15 minutes while you prepare the filling.

Prepare the Filling:

4. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Scrape down the sides of the bowl as needed.
5. Add Sugar and Sour Cream: Add the powdered sugar and sour cream to the cream cheese, and beat until fully combined.
6. Add Lemon and Vanilla: Mix in the lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and fluffy.
7. Pour into the Crust: Once the filling is ready, pour it into the chilled graham cracker crust. Use a spatula to spread it out evenly.

Chill and Set:

8. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time. This will allow the cheesecake to set properly.

Serve and Garnish:

9. Garnish and Serve: Before serving, garnish the top of the cheesecake with additional lemon zest and fresh berries if desired. Slice and serve chilled.