Preheat oven to 350 degrees Fahrenheit. Wrap the bottom of a 10-inch springform pan with foil.

Combine all crust ingredients and flatten at the bottom of the prepared pan.

Beat egg whites with 1/2 cup sugar until stiff. Set aside.

In a separate bowl, beat cream cheese. Add sour cream, then the rest of the sugar, egg yolks, vanilla, and lemon juice. Mix until smooth. Fold in egg whites. Pour batter over graham cracker crust.

Place springform pan in a larger pan filled halfway with hot water (this is called a water bath and will prevent the cake from cracking on top). Bake in preheated oven for one hour. Turn off oven and leave cake in closed oven for an additional hour before removing.