Preheat the oven to 325 degrees F. Line an 8x8-inch baking dish with foil. Spray the inside (sides and bottom) with nonstick spray.
MAKE THE CRUST:
In a large bowl, whisk together the graham cracker crumbs, sugar, and salt. Add the butter, and stir to combine. Transfer the crumbs to the prepared baking dish, and spread them out evenly. Use a thin metal spatula to press them evenly into the bottom of the dish.
MAKE THE FILLING:
To a large bowl, add the cream cheese, powdered sugar, sour cream, lemon juice, lemon zest, and vanilla. Use an electric mixer to beat until smooth. Add the eggs, and beat again until incorporated. Pour the cheesecake filling into the prepared pan on top of the crust, smoothing out the top so it’s even.
Bake until the cheesecake is set along the outside, but still just a touch jiggly in the center, 30 to 35 minutes. Let the cheesecake cool to room temperature. Once fully cooled to room temperature, place a piece of plastic wrap directly on top of the cheesecake and refrigerate until fully chilled, 2 to 4 hours.
Slice the cheesecake into 12 bars. Top with any garnishes you like. Serve.