Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add sour cream and sugar, and mix until well combined.

Add eggs one at a time, mixing well after each addition. Then, add lemon juice and lemon zest, mixing until smooth.

Pour the filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50 minutes, or until the center is set and only slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight before serving.

Top with whipped cream and garnish with lemon zest before serving.