Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition to prevent overmixing. In a separate bowl, whisk together the sour cream, fresh lemon juice, lemon zest, and baking powder. Gently fold the sour cream mixture into the cream cheese mixture until fully combined.

Pour the cheesecake filling over the cooled crust and spread evenly. Place the springform pan in a larger baking dish filled with hot water (water bath) to prevent cracking. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Remove from the oven and allow it to cool at room temperature for another hour.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh berries, whipped cream, lemon slices, or a dusting of powdered sugar. Slice, serve, and enjoy!