Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with a mixer on medium speed for about 2 minutes until smooth.
Combine Ingredients: Add powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another 2 minutes, making sure to scrape down the sides of the bowl.
Whip the Cream: In another large bowl, whip the heavy cream with a mixer on medium speed for about 3 minutes until stiff peaks form.
Fold and Mix: Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream until smooth.
Assemble: Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top evenly.
Chill: Place the cheesecake in the fridge for at least 6 hours or overnight to set.