In a large bowl, combine the crushed graham crackers, melted butter, and ½ cup of the white sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press half of the graham cracker mixture firmly into the bottom of a springform pan, creating an even crust layer. Place the pan in the freezer for about 20–30 minutes to set.
In a separate bowl, pour in the heavy whipping cream. Using a hand mixer, beat on medium-high speed until it begins to thicken. Add 2 tablespoons of powdered sugar and continue beating until soft peaks form. Set aside.
In another large mixing bowl, beat the softened cream cheese and the remaining ½ cup white sugar until smooth and creamy.
Add the remaining powdered sugar, lemon juice, vanilla extract, and both portions of sour cream. Beat until fully combined and silky smooth.
Gently fold half of the whipped cream into the cream cheese mixture using a spatula. Once incorporated, fold in the remaining whipped cream until the filling is light and fluffy.
Remove the crust from the freezer and spoon the cheesecake filling evenly over it. Smooth the top with a spatula.
Sprinkle the remaining graham cracker mixture evenly over the top of the filling.
Place a piece of parchment paper over the top and gently press down with your hands to help the top crust adhere slightly.
Cover the cheesecake tightly with plastic wrap or foil. Place it in the refrigerator and chill for at least 8 hours or overnight until fully set.
Once set, remove from the pan, slice, and serve. Garnish with whipped cream or fresh fruit if desired.
Enjoy!
