Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of sugar, mixing until well combined.

Add the vanilla extract, vanilla bean paste, and lemon juice to the cream cheese mixture. Mix until fully incorporated.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.

To serve, carefully remove the sides of the springform pan. Slice and enjoy!