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Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly using the bottom of a measuring cup. Freeze for 10–20 minutes while preparing the filling.
Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed for 4–5 minutes until stiff peaks form. Set aside.
In another bowl, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape the bowl as needed.
Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes until fully combined and smooth with no lumps.
Fold the whipped cream into the cheesecake mixture slowly using a spatula or mixer on low speed until combined.
Remove the crust from the freezer and spread the filling evenly into the crust. Smooth the top with an offset spatula.
Cover tightly and refrigerate for at least 6–8 hours, preferably overnight, until the cheesecake is fully set.
Loosen the edges with a knife, remove the springform rim, slice with a clean sharp knife, and serve.

This cheesecake can be made 1–2 days in advance and stored in the refrigerator until ready to serve.
The crust can also be prepared ahead and refrigerated for up to 2 days before adding the filling.
For best results, bring cream cheese and sour cream to room temperature before mixing to ensure a smooth filling.
The heavy cream must remain cold in order to whip into stiff peaks.
Top with whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or any favorite cheesecake topping.
If graham crackers are unavailable, use 270g ground digestive biscuits with the same butter and about 1/2 cup (100g) brown sugar.