In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2⅔ cups.
Add to medium mixing bowl, along with the sugar. Stir until combined.
Whisk in melted butter until graham crackers crumbs are well coated.
Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.
Cook for 13-15 minutes.
Remove from oven and set aside.
Lemon Cheesecake Filling
Whisk eggs in a small bowl and set aside.
In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
Beat in eggs on low speed.
Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
Add lemon cheesecake mixture to graham cracker crust.
Bake for 45 minutes.
Remove from oven and place on a cooling rack and cool for 10-15 minutes.
Put cheesecake in the fridge for approximately 6 hours or overnight.
Lemon Glaze
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