Prep the pan. Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides if you like. This makes for easy release and clean slices.

Make the crust. In a bowl, combine cookie crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand and holds together when pressed.

Press and chill. Tip the crust mixture into the pan and press it firmly into an even layer, going slightly up the sides. Use a flat-bottom glass to compact it. Chill in the fridge while you prepare the filling.

Melt the white chocolate. Place chopped white chocolate in a heatproof bowl. Microwave in short 20–30 second bursts, stirring between each, until just melted and smooth. Set aside to cool for 5–7 minutes. It should be fluid but not hot.

Beat the cream cheese. In a large bowl, beat cream cheese with sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl to avoid lumps.

Whip the cream. In a separate bowl, whip the cold heavy cream to soft-medium peaks. Don’t overwhip; you want it billowy, not stiff.

Combine with chocolate. Stir a few spoonfuls of the cream cheese mixture into the melted white chocolate to loosen it. Then pour the chocolate into the cream cheese bowl and mix until smooth.

Fold in whipped cream. Gently fold the whipped cream into the filling in two additions. Use a spatula with light strokes to keep the mixture airy and uniform.

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

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The cheesecake should feel firm and slice cleanly when ready.

Garnish and serve. Release the springform ring. Slide the cheesecake onto a serving plate. Top with fresh berries, fruit sauce, or white chocolate shavings. Slice with a warm, dry knife for neat edges.