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.