Whip the heavy cream. Before whipping the heavy cream, I chill my bowl and beaters for 10 minutes in the freezer before starting. Then in a large mixing bowl (the one I chilled), whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use.
Beat cream cheese and sugar. In a large mixing bowl, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes.
Add remaining ingredients. Add in the lemon juice, vanilla and sour cream, and mix on medium speed until smooth, about 1 minute.
Add whipped cream. Fold in the whipped cream from step 1, until no streaks remain.
Add filling to crust. Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
Serve the cheesecake. When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream that I’ll make the day before!