Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and set it aside.

In a bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated.

Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and allow to cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring there are no lumps.

Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Mix until fully combined.

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can introduce air bubbles.

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracking.

After the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours, or overnight for the best texture.

Before serving, garnish with lemon slices or zest for an added touch of freshness.