Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the crust for 10 minutes, then remove and let it cool.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix well.

Add the eggs, one at a time, beating on low speed after each addition until just combined.

Assemble the Cheesecake:

Pour the cream cheese mixture over the crust in the springform pan and spread evenly.

Tap the pan gently on the countertop to remove any air bubbles.

Bake:

Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is set (a slight jiggle is okay).

Turn off the oven and leave the cheesecake inside with the door slightly open for an hour.

Remove the cheesecake from the oven and let it cool to room temperature.

Chill:

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

Garnish and Serve:

Before serving, garnish with fresh mint leaves and lemon slices.

Slice and enjoy your refreshing Lemon Mint Cheesecake Dessert!