Gather all ingredients.

Preheat the oven to 300 degrees F (150 degrees C).

Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.

Gradually beat in condensed milk until smooth.

Add eggs and lemon juice; mix well. Pour into the prepared pan.

Bake in the preheated oven until center is set, 50 to 55 minutes.

Remove cheesecake from the oven; top with sour cream.

Continue baking until sour cream sets, about 5 minutes.

Cool cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Garnish with pie filling before serving. Store leftovers covered in the refrigerator.