Prepare a springform pan by placing a round piece of parchment paper in the bottom. This isn’t necessary, but will help you remove the crust from the bottom of the pan without crumbling it to pieces.

In a food processor or mini chopper, combine the graham crackers and brown sugar. Blend until ground. Slowly pour in the melted butter. Blend until the mixture resembles coarse sand.

Transfer the mixture to a 7 or 8” springform pan. Use a flat-bottomed cup to press the mixture evenly down and up the sides of the pan. Press firmly to pack it down tightly.

Put the springform pan in the freezer while you make the filling.

Beat the cream cheese in the bowl of a stand mixer until softened. Scrape down the sides of the bowl as needed. Add the granulated sugar; beat to combine. Add the confectioners' sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth. Scrap the sides of the bowl as needed.

Transfer the mixture to another mixing bowl.

In the stand mixer bowl, combine the heavy cream and vanilla extract. Using the whisk attachment, whisk on medium-high speed until stiff peaks form, about 4 minutes.

Add one-third of the whipped cream to the cream cheese mixture and gently fold it in (scooping the mixture from the bottom of the bowl and folding over the top to combine without letting the air out of the whipped cream). Continue with the remaining 2/3 until fully combined.

Remove the crust from the freezer.

Pour the filling into the pan and smooth it down with the back of a spoon until it’s even all around.

Cover with plastic wrap and refrigerate for at least 12 hours.

Garnish with whip cream, lemon zest and lemon slices, if desired.