Prep the pan: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if you like for easier release.

Make the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture feels like wet sand. It should clump when pressed.

Press and chill: Press the mixture firmly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to compact it well. Chill in the fridge while you make the filling.

Whip the cream: In a cold bowl, beat the heavy cream and powdered sugar until medium-stiff peaks form. Do not overbeat. Set aside in the fridge.

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

Add lemon: Mix in the lemon zest. With the mixer on low, slowly pour in the lemon juice and beat until smooth. The mixture may look slightly loose at first; it will firm up as it chills.

Fold in whipped cream: Gently fold the whipped cream into the lemon-cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy.

Fill the crust: Spoon the filling into the chilled crust and smooth the top with an offset spatula.

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

Garnish and serve: Release the springform ring. Top with lemon slices, extra zest, berries, or a drizzle of lemon curd. Slice with a sharp, warm knife for clean edges.