Whisk eggs in a small bowl and set aside.
In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
Beat in eggs on low speed.
Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
Add lemon cheesecake mixture to graham cracker crust.
Bake for 45 minutes.
Remove from oven and place on a cooling rack and cool for 10-15 minutes.
Put cheesecake in the fridge for approximately 6 hours or overnight.