Mix the graham crackers with the butter and half the sugar.

Press half of this mixture into the bottom of a springform baking pan.

Put it in the freezer to set.

Beat the heavy cream for a couple of minutes, adding half the powdered sugar.

Mix the cream cheese and remaining white sugar in another bowl.

Add the rest of the powdered sugar, the lemon juice, vanilla, and sour cream.

Next fold half the whipped cream into the sour cream mixture.

Fold in the remainder.

Spoon the filling over the crust and use a spatula to smooth the top.

Press the remaining crust mixture gently over the filling.

Put parchment paper on top of the crust and press down using your hands.

Wrap the whole thing in foil or plastic wrap and chill overnight or for 8 hours.

Slice and serve garnished with cream and fruit if liked.