Crush the graham crackers finely using a food processor or by sealing them in a zip-top bag and bashing with a rolling pin.
Mix the crushed crackers with melted butter until evenly coated and the mixture feels like damp sand.
Press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge for 15 minutes to set.
In a large bowl, beat the softened cream cheese with sugar using a spatula or hand mixer until smooth and creamy, about 2 minutes.
Add the vanilla extract and lemon juice to the cream cheese mixture, blending until well combined and fragrant.
In a separate bowl, whip the chilled heavy cream with a whisk until soft peaks form, hearing a gentle swish and seeing glossy, billowy cream.
Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula to keep the mixture airy and smooth.
Pour the filling over the chilled crust, smoothing the top with a spatula or offset spatula for an even surface.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm.
Before serving, run a knife around the edges to loosen, then carefully remove the sides of the springform pan.
Garnish with fresh berries or your favorite toppings, then slice and enjoy the creamy, tangy dessert.
