Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until cohesive. Press firmly into the bottom of a 9-inch springform pan to form the crust.

In another bowl, beat the softened cream cheese with powdered sugar until smooth. Add in the lemon juice and lemon zest, mixing until well incorporated.

Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the filling over the crust in the pan, smoothing the top with a spatula.

Refrigerate for at least 4 hours to set.

Serve chilled, garnished with extra lemon zest or a dollop of whipped cream if desired.