Preheat the oven to 325 degrees F (165 degrees C).

Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan.

Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.

Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.