Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until resembling wet sand. Press mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then cool.

In a large mixing bowl, beat softened cream cheese and granulated sugar together until fluffy and smooth. Add vanilla extract, mixing until incorporated. Gradually add eggs, one at a time, ensuring each is blended before adding the next. Fold in sour cream, flour, lemon zest, and juice until just combined.

Pour the filling over the cooled crust in the springform pan, spreading it evenly. Bake for about 1 hour until edges are set and center jiggles slightly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour, then transfer to the refrigerator and chill for a minimum of 4 hours or ideally overnight.

Carefully remove from the springform pan, slice into wedges, and serve chilled, garnished with whipped cream and fresh berries.