In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined and the crumbs feel like wet sand. (Squeeze about a tablespoon of the mixture in your fist to make sure it holds together. If not, add another tablespoon of butter until it does.) Press the mixture into the bottom and 1½ inches up the sides of a 9-inch springform pan. Freeze the crust while preparing the filling.

In the bowl of a stand mixer fitted with a whisk attachment, beat the cold cream on medium-high speed until stiff peaks form, 2-3 minutes. Transfer the whipped cream to a separate bowl and save the whisk. Set both aside.

In the same stand mixer bowl, combine the cream cheese, sour cream, 1 cup (120g) of powdered sugar, lemon juice, and vanilla. Beat with the paddle attachment on medium speed until smooth and fluffy, about 2 minutes. Stop mixing once or twice to scrape down the bowl. Taste and add the remaining ½ cup (60g) of powdered sugar if you prefer the filling a bit sweeter and less tangy.

Add the whipped cream to the whipped cream cheese, switch back to the whisk attachment and mix on low speed to combine the whipped cream, about 1 minute. Stop and scrape down the bowl and mix a few times by hand if needed.

Scoop the mixture into the frozen crust. Using a small offset spatula, smooth it into an even layer. Cover with foil and chill for 6 hours or up to overnight. (Foil won’t sag and mar the top of your cheesecake!) To serve, carefully remove the sides of the pan and transfer the cheesecake to a serving plate. Keep the cheesecake cold for the firmest slices, and wipe the knife clean between slices.