Preparation Steps

• In a medium bowl, combine the graham cracker crumbs, sugar, and salt for the crust. Mix well.
• Pour the melted butter into the crumb mixture and stir until evenly moistened.
• Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
• In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
• Add the sour cream and lemon juice to the cream cheese mixture and beat until well combined.
• In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until just combined.
• Pour the cheesecake filling over the chilled crust and spread evenly.
• Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, until firm.
• Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring.
• Top with your favorite fruit, chocolate sauce, or whipped cream before serving.