In medium bowl, combine graham cracker crumbs, ¼ cup sugar and butter; mix until well combined. Press mixture into the bottom of a 9-inch spring form pan; set aside.
Using a stand mixer with paddle attachment or electric hand mixer, beat cream cheese and remaining 1 cup sugar until light and fluffy (about 2 minutes). With mixer running, add lemon juice and vanilla; add in eggs, one at a time, beating until just combined (do not over beat).
Pour mixture into pan; place on an aluminum foil lined baking sheet. Bake in a preheated 325°F oven 60-70 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes.
Run a knife along edge of cake again and refrigerate, uncovered, until thoroughly chilled, at least 4 hours. Carefully release and remove side of pan before serving.
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