In a medium bowl, combine graham cracker crumbs and melted butter, mixing until evenly moistened. Press mixture into the bottom of an 8-inch springform pan and chill for at least 30 minutes.

In a large mixing bowl, beat the cream cheese with sugar and cornstarch until velvety smooth. Gradually add eggs and yolk, then pour in sour cream, vanilla extract, and lemon juice, blending until just combined.

Pour the filling into the chilled crust. Wrap the pan in aluminum foil and place in a larger roasting pan. Pour hot water into the outer pan halfway up the sides of the springform pan. Bake at 302°F (150°C) for 30-45 minutes.

After baking, turn off the oven and leave the door ajar for 1 hour. Then cool completely at room temperature before refrigerating overnight.