Ingredients

• 1 1/2 cups (about 12 full crackers, crushed) Graham crackers
• 1/3 cup Unsalted butter, melted
• 16 oz (2 packages) Cream cheese, softened
• 1/2 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Lemon juice
• 1 cup Heavy whipping cream
• 1/4 cup Powdered sugar
• 1/2 cup Fresh berries (optional, for topping)

Instructions

1. 1

   In a medium bowl, combine the crushed graham crackers and melted butter. Mix well until the texture resembles wet sand.

2. 2

   Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or your fingertips to compact the crust evenly. Set aside.

3. 3

   In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

4. 4

   Add vanilla extract and lemon juice to the cream cheese mixture. Mix until well combined.

5. 5

   In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form (about 3-4 minutes).

6. 6

   Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

7. 7

   Pour the cheesecake filling over the prepared crust and spread it out evenly.

8. 8

   Chill the cheesecake in the refrigerator for at least 4 hours, or until completely firm.

9. 9

   Once the cheesecake is set, optionally top with fresh berries before serving.

10. 10

    Slice and enjoy!