• Position the rack in the middle of the oven and then preheat it to 325 degrees F.

Make the crust:

• In a medium bowl, thoroughly combine the honey graham crumbs and melted butter. Press this mixture into a 9-inch spring form pan bake for 12 minutes. Set aside to cool. Wrap the outside surface of the springform pan with aluminum foil.

Make the filling:

• In a large bowl, beat the cream cheese until softened. Add the sugar and beat until smooth. Add the sour cream, lemon juice and vanilla, and beat until combined. Add the eggs, one at a time, beating well after each addition.
• Pour the cheesecake batter over the prebaked crust. Use a rubber spatula to smooth it out evenly. Place the pan in a roasting pan and pour enough hot water into the roasting pan to come half way up the sides of the spring form pan. This will help the cheesecake to cook evenly.
• Bake the cheesecake for 70 to 75 minutes or until the edge is set and center slightly jiggles when the pan is gently shaken. Remove the cheesecake from the oven and let cool in the roasting pan for 15 minutes. Remove the springform pan from the roasting pan and remove the foil. Use a warm butter knife or rubber spatula to loosen the edges of the cheesecake. Unhinge the clasp of the springform pan and remove the sides. Leave the bottom to hold the cheesecake, let it cool completely, and then store it in the fridge to chill overnight.
• Serve the cheesecake as is, or remove the bottom by carefully sliding the cake onto a tray or lifting with a spatula. To slice, dip a knife in hot water and dry it off with a kitchen towel. Use the knife to slice the cheesecake into serving pieces, and decorate top with whipped cream or fruits. You can also make a delicious raspberry sauce to drizzle over the top (see recipe below).