Instructions:

• In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place in the refrigerator to set while preparing the filling.
• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until well combined.
• Mix in the lemon juice and vanilla extract until fully incorporated.
• Add the sour cream to the cream cheese mixture and beat until completely smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture using a spatula.
• Remove the crust from the refrigerator and pour the cream cheese filling over it. Smooth the top with a spatula.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight for the best results.
• Once chilled, remove the cheesecake from the springform pan, slice, and serve as is or top with your favorite toppings.