Divine! Always a crowd pleaser!

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while you prepare the filling.

2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until well combined.

3. Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, beating until smooth.

4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

5. Pour the filling over the chilled crust, spreading it evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to set.

6. Before serving, remove the cheesecake from the springform pan and garnish with additional lemon zest or fresh berries if desired.