Prep your pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. This helps with clean release and sharp edges.

Make the crust: Stir graham cracker crumbs, 1 tablespoon sugar, and a pinch of salt in a bowl. Add melted butter and mix until the texture resembles wet sand and holds when pressed.

Press and chill: Firmly press the crust into the bottom and slightly up the sides of the pan. Use a flat-bottomed glass to compact it well. Chill in the fridge for 20 minutes while you make the filling.

Beat the cream cheese: In a large bowl, beat softened cream cheese with granulated sugar until completely smooth and glossy, about 2–3 minutes. Scrape down the bowl to avoid lumps.

Add sour cream, vanilla, and lemon: Mix in sour cream, vanilla, lemon juice, and a pinch of salt until silky. Taste and adjust the lemon for brightness if you like.

Whip the cream: In a separate chilled bowl, whip heavy cream with powdered sugar to medium-stiff peaks. Don’t overbeat; it should hold its shape but still look smooth.

Fold it in: Gently fold the whipped cream into the cream cheese mixture in two batches. Use a spatula and a light hand to keep the mixture airy and smooth.

Fill the crust: Spoon the filling over the chilled crust. Smooth the top with an offset spatula and tap the pan lightly to release air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. For the cleanest slices, aim for 12 hours.

Unmold and serve: Run a thin knife around the edge before releasing the springform. Slice with a hot, dry knife, wiping between cuts. Add toppings right before serving.