Preheat your oven to 325°F (163°C).
Prepare the crust by combining the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the base of a loaf pan.
In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, flour, and lemon juice (if using).
Pour the cheesecake batter over the prepared crust and smooth the top.
Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours.
Once chilled, top with sour cream, fresh berries, or a drizzle of chocolate or caramel, and enjoy!
This version keeps the essence of the original recipe but with a fresh structure and wording. Let me know if you’d like to make further changes!
Enjoy!
