In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crust mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to compact it tightly. Refrigerate while you prepare the filling.

In a large chilled bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 3–4 minutes. Be careful not to over-beat. Set aside.

In a separate large bowl, beat the softened cream cheese on medium speed until completely smooth and fluffy, about 2–3 minutes. Scrape down the sides as needed.

Add the sifted powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat on medium speed until fully combined and silky smooth, about 2 minutes.

Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula, folding until just combined and no streaks remain. Do not stir vigorously — folding keeps the filling light and airy.

Spoon the filling over the chilled crust and spread it into an even layer using an offset spatula or the back of a spoon. Smooth the top as evenly as possible.

Cover the pan tightly with plastic wrap and refrigerate for a minimum of 6 hours, or overnight for best results. The cheesecake must be fully set before slicing.

When ready to serve, carefully release and remove the springform ring. Top with fresh berries, a drizzle of berry compote, or your preferred toppings.

Dip a sharp knife in hot water, wipe dry, and slice cleanly. Repeat between each cut for bakery-perfect slices. Serve immediately.