Prepare the crust in a medium bowl. Combine the graham cracker crumbs with the sugar. Using a fork, stir in the melted butter until well blended.
Add the crumb mixture to a 9-inch springform pan or 9.5-inch pie plate. Firmly press the crumbs into the bottom of the pan or pie plate and up the sides.
Refrigerate or freeze the graham cracker crust until the cheesecake mixture is ready.
Beat the cream cheese in a large bowl with an electric hand mixer until it has a smooth and creamy consistency.
Add the confectioners' sugar, vanilla, and lemon juice. Stir using a silicone spatula, pausing every now and then to scrape down the sides of the bowl. Mix until your mixture is smooth and light.
Add the sour cream and continue to stir the mixture until blended.
Add the heavy whipping cream to a medium bowl. Using the electric hand mixer, whisk the heavy whipping cream on high speed until stiff peaks form.
Next, using a silicone spatula, gently fold the whipped cream into the cream cheese mixture until it is thick and creamy.
Spread the cheesecake mixture over the graham cracker crust. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
Chilling takes up to 4 hours. You may also chill your cheesecake overnight.
The cheesecake will keep for 5 days when placed in an airtight container or covered tightly in plastic wrap.
Using anything other than a full-fat cream cheese may result in your cheesecake not setting well. Avoid reduced-fat cream cheese.