Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes until lightly golden. Let cool.

In a large mixing bowl, combine cottage cheese and cream cheese. Blend with a hand mixer on medium speed until smooth. Add sugar, vanilla extract, lemon juice, and eggs, and blend until creamy.

Pour the filling over the cooled crust in the springform pan, spreading it evenly. Tap gently on the counter to release air bubbles.

Bake for 45-50 minutes until the edges are set but the center jiggles slightly. Let cool in the oven with the door ajar for about an hour.

Transfer to the fridge to chill for at least 4 hours, or ideally overnight, covering with plastic wrap.

Remove from the springform pan and top with fresh fruit, whipped cream, or chocolate drizzle. Serve cold.