Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling.
Set the Crust
Whisk the heavy cream until stiff peaks form. Scoop the whipped cream into a clean bowl.
Whip the Heavy Cream
Add the softened cream cheese to the dirty cream bowl. Beat the cream cheese until softened, 1-2 minutes.
Beat the Cream Cheese
Add the confectioner's sugar and lemon zest and mix on low until the powdered sugar is incorporated. Then add the lemon juice, sour cream, and vanilla extract.
Add the Rest of Ingredients
Add half of whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add remaining whipped cream and fold again.
Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight.
Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate.