Mix the graham cracker crumbs with melted butter until the crumbs are evenly coated and resemble damp sand. Press this mixture firmly into the bottom of your springform pan to form a crust. Chill in the fridge for 15 minutes to set.
Using an electric mixer or whisk, beat the softened cream cheese with the sugar until the mixture is smooth, fluffy, and slightly increased in volume, about 3 minutes. This step introduces air for a lighter texture.
Gently fold in the chilled heavy cream and fresh lemon juice into the cream cheese mixture using a rubber spatula. Do this carefully to maintain the airy, light texture, and stop when the mixture is just combined and smooth.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula for an even surface. The filling should feel thick yet soft, with a slight jiggle in the center when shaken gently.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. During this time, the filling will firm up and develop a luscious, velvety texture.
Before serving, let the cheesecake sit at room temperature for about 10 minutes to soften slightly, making it easier to cut. Add your favorite toppings such as berries, fruit, or caramel for an extra special touch.