Pulse the graham cracker crumbs with melted butter in a bowl until the mixture resembles wet sand. Press this evenly into the base of your springform pan to form a sturdy crust. Chill in the fridge for 15 minutes to set.
While the crust chills, beat the softened cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add the sugar and continue beating until combined and slightly fluffy.
Pour in the chilled heavy cream and add vanilla extract. Using a mixer or whisk, beat on medium speed until the mixture becomes light, fluffy, and holds soft peaks—about 3 minutes. You’ll notice it thickening and turning a pale, airy white.
Gently fold in the lemon juice into the whipped mixture. The filling should turn glossy and slightly thicken—this brightens the flavor and helps the filling set.
Spoon the creamy filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to settle any air bubbles and ensure an even surface.
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight. The filling will firm up, develop a glossy finish, and become irresistibly creamy.
Once set, run a knife around the edge of the springform pan before carefully releasing the sides. Decorate with fresh berries or your favorite toppings if desired.
Slice with a clean, sharp knife and serve chilled. Enjoy the luscious, creamy texture that melts in your mouth, with a crisp crust on the bottom.
