Instructions:

• Step 1: Prepare the Crust - In a medium bowl, combine the graham cracker crumbs, 5 tablespoons of sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes. Remove from the oven and let it cool.
• Step 2: Beat the Cream Cheese - In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Step 3: Add Sugar and Egg Yolks - Gradually add in 1 cup of sugar, mixing until fully incorporated. Then, add the egg yolks, lemon juice, and vanilla extract. Beat until the mixture is smooth and creamy, ensuring there are no lumps.
• Step 4: Whip the Egg Whites - In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cream cheese mixture, being careful not to deflate them. This will give your cheesecake a light and airy texture.
• Step 5: Combine and Pour - Once the egg whites are fully incorporated, pour the cream cheese mixture over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula for an even surface.
• Step 6: Bake the Cheesecake - Place the cheesecake in the oven and bake for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
• Step 7: Chill and Serve - After the cheesecake has cooled, transfer it to the refrigerator for at least 4 hours, preferably overnight. Once chilled, carefully remove the sides of the springform pan. Slice and serve with your favorite toppings, if desired!