Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if you like for cleaner slices.

Make the crust: In a bowl, stir together graham crumbs, sugar, and salt. Add melted butter and mix until the crumbs look like wet sand and clump when pressed.

Press and chill: Pour the crust mixture into the pan. Use the bottom of a flat measuring cup to press it firmly and evenly across the base and slightly up the sides. Chill in the fridge while you make the filling.

Beat the cream cheese: In a large bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth and lump-free, about 2 minutes. Scrape down the bowl.

Add flavor and sweetness: Beat in powdered sugar, vanilla, lemon juice, and lemon zest until silky and combined.

Whip the cream: In a separate chilled bowl, whip the cold heavy cream to stiff peaks. It should look thick and hold its shape when you lift the beaters.

Fold it in: Gently fold the whipped cream into the cream cheese mixture in 2 to 3 additions. Use a spatula and light strokes to keep the mixture airy. Stop as soon as it’s uniform.

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

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until fully set and sliceable.

Serve: Release the springform, remove the ring, and slide onto a serving plate. Add your favorite toppings just before serving. Slice with a warm, clean knife for neat edges.