Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass to help compact it.
Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer.
Add the sugar and vanilla extract to the cream cheese, and continue beating until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and lemon zest (if using) until the mixture is smooth and creamy.
Pour the filling over the cooled crust, spreading it evenly.
Place the springform pan in a larger baking dish or wrap the bottom with foil to prevent any leaks. Fill the larger dish with hot water to create a water bath around the cheesecake pan.
Bake the cheesecake in the water bath for about 55-65 minutes or until the edges are set but the center is slightly wobbly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to set.
Once the cheesecake has set, carefully remove the sides of the springform pan. Slice and serve chilled. Optionally, you can top it with fresh berries, fruit compote, whipped cream, or your favorite toppings.