If you prefer a crispier crust, preheat the oven to 350F.

Create the crust by blending Graham crackers with sugar and mixing in melted butter.

Grease the bottom of a 9 to 10” tart pan and firmly pack the crust into it, bringing it partially up the sides.

Bake for approximately 8 minutes, then let the crust cool.

Whisk the cream cheese in a bowl for 3-5 minutes until creamy, ensuring to scrape the sides of the bowl.

Add sugar and whisk for an additional 3-5 minutes.

Incorporate vanilla, salt, lemon juice, and sour cream, whisking until just combined.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the batter until just combined.

Pour the batter into the crust, spreading it evenly. Cover and refrigerate for at least 4 hours (preferably overnight).

Optionally, whip up some more heavy cream for decorating your cheesecake.

Serve and savor every delicious bite!