• Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.

Cheesecake filling

• Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
  16 oz (450 g) cream cheese
• Add powdered sugar and stir until combined.
  1 cup (150 g) 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 (75 g) sour cream
• Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).
  1 ½ cup (355 ml) heavy cream
• Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.
• Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).  
  1 graham cracker crust
• Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).

Whipped Cream Topping

• Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.
  ¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon vanilla extract