Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Add the sour cream, lemon juice, and lemon zest, and mix until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the filling over the cooled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, garnish with additional lemon zest or fresh berries if desired.