1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
3. In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until fully incorporated. Pour the cheesecake batter over the prepared crust, spreading it evenly.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cheesecake layer, alternating with the milk, mixing just until combined.
6. Bake the cake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden. Allow the cake to cool in the pan for 10 minutes before running a knife around the edge to loosen it.
7. Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld beautifully.

As you bake, remember that patience is key—rushing the cooling process can lead to a less-than-perfect texture. Mama Lou always taught me that good things come to those who wait, especially in the kitchen.