Crush the Graham crackers. Add brown sugar and melted butter and mix well. Coat the bottom of 10 inch springform pan evenly. Bake for 10 min. At 300°. Set aside to cool.

In a large bowl put cream cheese beat untill soft and smooth. Add eggs,sugar, lemon juice and vanilla. Mix well and scoop filling in pan over the crust.

Bake at 350° for 50 min. After 50 min. remove the cake and let it sit for 15 minutes. As it sits start your topping. Combine and mix sour cream, sugar and vanilla. Spread it over the cake and bake for another 5 minutes.

When it's done cooking remove the cake and let it stand untill it's room temperature. Then put it in the refrigerator for no les then 12 hours. Put your choice of fruit topping and enjoy!