Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
16 oz cream cheese
Add powdered sugar and stir until combined.
1 cup powdered sugar
Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
1 teaspoon vanilla extract, 2 teaspoons lemon juice
Add sour cream and stir well.
⅓ cup sour cream
Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
1 ½ cup heavy cream
Fold your whipped cream into cream cheese mixture until smooth and well-combined.
Spread cheesecake mixture evenly over prepared graham cracker crust.
1 9" or 10" graham cracker crust
Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.