2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 1/4 cups) sweetened condensed milk 1/4 cup fresh lemon juice 1 teaspoon vanilla extract

STEP 1
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
STEP 2
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
STEP 3
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
STEP 4
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
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STEP 5
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
STEP 6
Unclasp sides of pan, and remove cheesecake.