Preparation

• Line a 9" Springform pan with parchment paper — optional but makes for easy removal once set!
• Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.
• In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
• Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
• In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
• Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
• Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.