Combine the graham cracker crumbs and melted butter in a bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Chill in the fridge for 15 minutes while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a whisk until smooth and creamy, about 2 minutes. This creates a fluffy base for the filling.
Gradually add the granulated sugar to the cream cheese, continuing to whisk until fully incorporated and the mixture is light and fluffy.
Pour in the lemon juice and vanilla extract, folding gently with a spatula until evenly mixed, enhancing the flavor and brightness of the filling.
In a separate bowl, whip the chilled heavy cream with a hand or stand mixer until soft peaks form—this should take about 3 minutes and the cream should hold gentle curls when lifted.
Gently fold the whipped cream into the cream cheese mixture, using a spatula to combine without deflating the airiness, creating a light and velvety filling.
Pour the smooth filling over the chilled crust, spreading it evenly with a spatula, and smoothing the top for a clean finish.
Cover the springform pan with plastic wrap or foil and place it in the fridge. Chill for at least 4 hours or overnight until the filling is firm and set.
Once chilled and firm, run a knife around the edges of the pan before removing the springform sides. Slice the cheesecake with a sharp knife for clean cuts.
Serve slices chilled, optionally topped with fresh berries or a drizzle of berry syrup for added flavor and visual appeal.
