Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leakage.

In a medium bowl, mix graham cracker crumbs and 2 tbsp sugar. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool slightly.

In a large mixing bowl, beat cream cheese until smooth and free of lumps. Scrape down the sides as needed.

Add 1 cup sugar, vanilla extract, and lemon juice. Mix until fully blended.

Add eggs, one at a time, beating well after each addition.

Add sour cream and heavy cream. Blend just until smooth; do not overmix.

Pour filling over the cooled crust and smooth the top. Bake for 55–65 minutes, until the edges are set but the center is slightly jiggly.

Turn off oven, crack oven door, and let cheesecake cool inside for 1 hour.

Remove from oven and let cool completely at room temperature. Refrigerate at least 6 hours or overnight before serving.

Before serving, run a knife around the edge to loosen, then remove springform ring. Slice and serve plain or with your favorite toppings.