Prep your pan. Use a 9-inch springform pan for easy removal. Lightly grease the sides or line them with a strip of parchment. This helps keep the edges smooth when you release the pan.

Crush the crackers. Pulse graham crackers in a food processor until fine. No processor? Place them in a zip-top bag and crush with a rolling pin. You want sand-like crumbs, not big chunks.

Make the crust. Stir the crumbs with melted butter, sugar, and a pinch of salt until evenly moistened. The mixture should clump when pressed. If it looks dry, add 1 more tablespoon of melted butter.

Press and chill. Pour crumbs into the pan. Use the bottom of a flat measuring cup to press firmly into an even layer, working a little up the sides. Chill in the fridge for at least 20 minutes while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sugar, vanilla, lemon juice, and a pinch of salt until completely smooth and creamy, about 2–3 minutes. Scrape the bowl so there are no lumps.

Whip the cream. In a separate cold bowl, whip heavy cream to firm peaks. It should hold its shape but still look glossy. Don’t overbeat or it will turn grainy.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes so you don’t deflate the air you just whipped in. The filling should look thick and fluffy.

Fill the crust. Spoon the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release any air pockets.

Chill to set. Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices. The longer chill gives the filling time to firm without gelatin.

Unmold and serve. Run a thin knife around the edge before releasing the springform ring. Slice with a sharp knife, wiping the blade between cuts. Add your favorite toppings just before serving.