Begin by crushing the graham crackers into fine crumbs. Place them in a mixing bowl.
Pour the melted butter over the cracker crumbs and stir until evenly coated, creating a crumbly but sticky mixture.
Press the crumb mixture firmly into the bottom of a springform pan, spreading it out evenly with the back of a spoon or your fingers. Chill in the fridge for 15 minutes to set.
While the crust chills, zest both lemons using a microplane to release fragrant citrus oils, then juice them to get about 1/4 cup of fresh lemon juice.
In a large bowl, beat the softened cream cheese with a spatula or hand mixer until silky and smooth. Add the granulated sugar, lemon zest, and lemon juice, mixing until well combined and fragrant.
In a separate chilled bowl, whip the heavy cream until soft peaks form, about 3 minutes, listening for a gentle swoosh sound.
Gently fold the whipped cream into the lemon mixture in batches, using a spatula to keep the filling light and airy.
Pour the creamy lemon filling over the chilled crust, smoothing the top with a spatula for an even surface.
Cover the springform with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and glossy.
Once set, run a thin knife around the edges of the pan to loosen, then carefully release the sides of the springform.
Slice with a warm knife and serve chilled, garnished with extra lemon zest or fresh berries if desired. Enjoy the bright, tart flavor and smooth texture!
