Start by making the graham cracker crust. Mix all of the crust ingredients together in a medium sized bowl until all the graham cracker crumbs are blended into the butter.
2 cups graham cracker crumbs, ½ cup melted butter, ⅓ cup granulated sugar
Pour the graham cracker mix into a 9” springform cake pan. Press the crust into the bottom of the pan and up the sides. Set the pan aside while you make the filling.
Beat the cream cheese and granulated sugar until smooth using a paddle attachment of a stand mixer or an electric hand mixer.
24 ounces Philadelphia cream cheese, ½ cup granulated sugar
Blend in the vanilla, sour cream and lemon juice. Mix until smooth.
1 Tablespoon vanilla extract, ⅓ cup sour cream, ¼ cup lemon juice
In a separate mixing bowl, whip the heavy cream, salt and powdered sugar together until the mix forms stiff peaks. The whipped cream should hold its shape.
1 ½ cups heavy whipping cream, ¾ cup powdered sugar
Use a rubber spatula to gently fold the whipped cream into the cream cheese mix, and add the salt. Fold slowly until the two mixes are evenly combined.
¼ teaspoon salt
Pour the cheesecake filling into the graham cracker crust and smooth it evenly into the pan.
Loosely cover the cheesecake and refrigerate for at least 6 hours.
Carefully remove the outer ring of the springform pan then slice the cheesecake and serve!