Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until well combined. Press this mixture firmly into the bottom of an 8-inch springform pan to create an even crust. For a crispier texture, bake the crust for about 10 minutes until slightly golden, then remove it from the oven and let it cool while you make the filling.

In a large mixing bowl, beat 4 packages of room temperature Philadelphia cream cheese, granulated sugar, and cornstarch using an electric mixer on medium speed until the mixture is silky smooth and free of lumps. Gradually add in 4 whole eggs and 1 egg yolk, mixing until just incorporated to avoid overmixing. Follow by blending in sour cream, fresh lemon juice, and pure vanilla extract on low speed, ensuring a creamy texture.

Pour the filling into the chilled crust in the springform pan. To create a water bath, wrap the pan in aluminum foil and place it in a larger roasting pan filled with boiling water. Bake in the preheated oven at 302°F (150°C) for 30–45 minutes. The edges should be set while the center remains slightly jiggly for that perfect New York cheesecake consistency.

After baking, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool slowly for one hour. Once cooled, carefully transfer the cheesecake to the refrigerator. Chill it overnight for optimal flavor and texture.

When ready to serve, gently run a knife around the edges of the springform pan and carefully release the sides. Slice into wedges and garnish with your choice of toppings like fresh strawberries, a drizzle of strawberry or caramel sauce, or enjoy it plain.