Prepare the crust: In a bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until combined and press firmly into the bottom of a springform pan. Bake at 350°F for 10 minutes.

Soften the cream cheese: Let the cream cheese sit at room temperature for about 30 minutes.

Mix the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy. Add in fresh lemon juice and zest, followed by the sour cream. Mix until well combined.

Incorporate the eggs: Add the large eggs one at a time, mixing on low speed until just combined.

Pour batter into the crust: Carefully pour the cheesecake filling over the baked crust, smoothing the top with a spatula.

Bake to perfection: Bake at 325°F for 50-60 minutes, until the edges are set but the center is slightly wobbly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Chill the cheesecake: Once cooled, refrigerate for at least 4 hours, preferably overnight.

Garnish if desired: Before serving, dollop with whipped cream, scatter fresh berries, and dust with powdered sugar.