Line the bottom of a 9- or 10-inch springform pan with parchment paper (this is optional but makes transferring the cheesecake easier).

To make the crust, in a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well. Press the mixture into the bottom and about 1-inch up the sides of the prepared pan. Pack firmly to ensure the crust doesn’t crumble when sliced (using the bottom of a measuring cup helps pack the crust into the pan). Freeze while you make the filling (10 to 20 minutes).

To make the filling, using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream until stiff peaks form (when you lift the whisk attachment, the whipped cream should stand straight up, not curl over, or fall to the side). Set aside.

In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, lemon juice, and vanilla extract. Beat until smooth, scraping down the sides of the bowl as necessary. Beat in the powdered sugar until smooth. Make sure there are no lumps.

Fold in 1/2 cup of the whipped cream to aerate the mixture. Once incorporated, fold in the remaining whipped cream; combine slowly to prevent deflating the whipped cream.

Remove the crust from the freezer and pour the filling into crust. Using an offset spatula, smooth the surface.

Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably 12 hours. Note that his cheesecake can be made 2 days in advance. The longer this cheesecake is chilled, the better it sets up.

Using a knife or offset spatula, loosen the outer edge of chilled cheesecake from the springform pan. Remove the rim. If desired, transfer the cheesecake to a serving dish.

Using a clean, sharp knife, slice the cheesecake and serve. For neat slices, clean the knife between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.