1. Make the Graham Cracker Crust:

To a food processor, add the graham crackers and light brown sugar.

Process until finely ground, about 1 minute.

With the processor running, slowly pour in the melted butter.

Process the mixture until it is the texture of coarse sand.

2. Press the Crust into the Pan: Transfer the graham cracker mixture to an 8-inch springform pan.

Using a measuring cup or your fingers, press the mixture firmly into the bottom of the springform pan and about 2 ½ inches up the sides. Make sure the crust is evenly thick and well-packed.

Place the crust in the freezer for 20 minutes to firm it up.

3. Beat the Cream Cheese:

While the crust is chilling, make the filling.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese until smooth.

4. Add Sugars and Lemon:

Scrape down the sides of the bowl with a rubber spatula.

Add the granulated sugar, powdered sugar, fresh lemon juice, and finely grated lemon zest to the cream cheese.

Beat to combine on medium speed until smooth, about 1 minute.

5. Add Sour Cream: Add sour cream and mix until well combined.

6. Whip the Cream:

In the same bowl of the stand mixer with the whisk attachment (or using a hand mixer and a clean bowl), combine the heavy cream and vanilla extract.

Mix on medium-high speed until stiff peaks form, about 4 minutes.

7. Combine Whipped Cream and Cream Cheese Mixture:

Add one-third of the whipped cream to the cream cheese mixture.

Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.

Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Be careful not to overmix, as this can deflate the whipped cream.

8. Assemble the Cheesecake:

Remove the chilled crust from the freezer.

Add the filling to the crust.

Gently push the filling into an even layer. Smooth the top with the back of a spoon or an offset spatula.

9. Chill: Cover the pan with plastic wrap.

Refrigerate for at least 12 hours, or preferably overnight, or up to 2 days. This allows the cheesecake to set completely and the flavors to meld.

10. Serve:

Loosen the cheesecake from the springform pan with a small knife or offset spatula. Carefully remove the sides of the springform pan.

Transfer the cheesecake to a serving platter or cutting board.

Top with lemon slices, if desired.

Cut slices with a warm knife (run the knife under hot water and dry it between slices for clean cuts).

Serve with a dollop of whipped cream, lemon curd, or sweet strawberries, if desired. Enjoy!