1 graham cracker crust (prepared in springform pan, no need to bake)

16 oz (450 g) cream cheese, softened to room temperature (brick-style, not spreadable)

1 cup (150 g) powdered sugar

1 teaspoon vanilla extract

2 teaspoons lemon juice

1/3 cup (75 g) sour cream

1 1/2 cup (355 ml) heavy cream

Whipped Cream Topping:

3/4 cup (177 ml) heavy cream

1/4 cup (40 g) powdered sugar

1/2 teaspoon vanilla extract

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Prepare the graham cracker crust in a springform pan and set aside.
In a large bowl, beat softened cream cheese until smooth and lump-free.
Add powdered sugar, vanilla extract, lemon juice, and sour cream, then mix until creamy and combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and incorporated.
Spread the filling evenly into the prepared crust and refrigerate for at least 6 hours or overnight to set.
For the topping, beat heavy cream, powdered sugar, and vanilla until soft peaks form, then pipe or spread over the chilled cheesecake before serving.

Chill overnight for the best texture.

Top with fruit, chocolate, caramel, or toasted coconut for variety.

Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Use full-fat cream cheese for the richest, most stable filling.

If cream cheese isn’t fully softened, the filling may turn out lumpy.