Make the graham cracker crust: Combine the graham cracker crumbs, granulated sugar, salt, and melted butter in a bowl. Stir until the mixture looks like wet sand and clumps when you squeeze it.

Press the crust firmly into the bottom of a 9-inch springform pan, then press it up the sides at least one inch. Use the flat bottom of a measuring cup to compact the base, then use your fingers or a small spoon to pack the sides evenly. The crust should be dense and even throughout.

Transfer the crust to the refrigerator and chill while you prepare the filling — at least 15 minutes.

Beat the room temperature cream cheese in a large bowl with a hand mixer or stand mixer on medium-high speed until completely smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Add the sifted powdered sugar and beat on medium speed until fully incorporated and smooth. Then add the sour cream, vanilla extract, and fresh lemon juice. Beat until the mixture is uniform and creamy with no lumps.

In a separate cold bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Do not under-whip — the stiff peaks are what give the cheesecake its structure.

Gently fold the whipped cream into the cream cheese mixture in two or three additions, using a rubber spatula. Use slow, sweeping motions to preserve the air in the whipped cream. Fold just until no white streaks remain.

Pour the filling into the chilled crust and spread it into an even layer with a spatula. Smooth the top as much as possible.

Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. Do not try to slice it early — it needs the full chill time to set firm enough to hold clean slices.

When ready to serve, run a thin knife around the inside edge of the springform pan, then release and remove the outer ring. Top with fresh berries, whipped cream, lemon curd, or caramel sauce if desired. Slice and serve cold.