Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared tart pan. Bake for 8 minutes, then remove and let cool slightly while you make the filling.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together on medium speed until perfectly smooth and creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste, sour cream, and lemon juice until just combined, being careful not to overmix.

Pour the cream cheese filling over the partially baked crust, smoothing the top with a spatula to create an even layer.

Bake for 15 to 18 minutes, or until the edges are set but the center still has a slight jiggle. The tart will continue to set as it cools.

Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Serve chilled, optionally garnished with fresh strawberries or a dusting of powdered sugar.