In a medium bowl, combine graham cracker crumbs and sugar. Stir to combine. Add melted butter and stir until all the crumbs are coated in butter.
Transfer the mixture to a 8" or 9" springform pan and press into the bottom and ⅔ of the way up the sides. Place the pan in the refrigerator to chill.
For Cheesecake:
In a small bowl, sprinkle gelatin in an even layer over the top of the lemon juice. Allow to set 5 minutes to soften.
Once softened, place the juice/gelatin mixture in the microwave for 10-20 seconds to warm, and stir until the gelatin is dissolved and the mixture is smooth. Set aside to cool to room temperature.
In the bowl of a stand mixer, combine cream cheese and sugar. Beat until combined and smooth. Scrape down the sides of the bowl. Add juice/gelatin mixture and mix to combine. Scrape down the sides of the bowl again.
Add sour cream and lemon zest to the bowl. Mix until combined. Set aside.
In another mixer bowl, use the whisk attachment to beat the cream and powdered sugar to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the mixture.
Spread the cream cheese mixture into the prepared crust. Chill in the refrigerator at least 6 hours, preferably overnight.
For Whipped Cream:
Place cold heavy cream, sugar, and vanilla bean paste (see note) in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
To Finish:
Once chilled, carefully remove the cheesecake from the springform pan. Top with whipped cream and fresh berries as desired.Enjoy!
Notes
Note on vanilla bean paste: You know me, it's in everything! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. You can find it online [here]. If you prefer to substitute, you can use an equal measure of vanilla extract.