After whipping the heavy cream for two minutes on medium-high with a hand mixer or stand mixer, stabilize it with two tablespoons of powdered sugar or cornstarch. After another three to four minutes of beating, the cream should have firm peaks.
Combine the sugar and cream cheese using an electric mixer or a hand mixer. Mix until well blended, scraping down bowl sides as you go.
Next, incorporate the sour cream, vanilla extract, lemon juice, and the rest of the powdered sugar. Blend till light and airy, then beat on high.
When half of the whipped cream has been gently folded in, fold in the other half. Take out of the refrigerator the bottom crust.
Even out the filling before pouring it into the pan. To ensure a snug fit and to avoid air pockets, you must push down firmly while smoothing it out. Always make sure there's enough space for the top crust.
Use a spoon to sprinkle half of the remaining crumbs over the filling after it has been smoothed out. Pressing gently, use the back of the spoon to spread them evenly over the cheesecake. While pressing and smoothing, add the rest of the crumbs. There may be an excess of crumbs, but that's just OK. Put your best effort at squeezing them in.
After you've covered the top of the cheesecake with parchment paper, use your hands to push down firmly. Cover the springform pan with plastic wrap all the way around and put it in the fridge for at least 8 hours, or better yet, the night.
Once sliced, serve. As a garnish, I like fresh strawberries.
NOTES
You can use your arms and a whisk if you're stronger than I am.
Crushed graham cracker crumbs are readily available in most supermarkets, but I like to make my own using my food processor.
If you want your cheesecake to keep its form even after slicing and as the temperature rises, you may stabilize the whipped cream by adding powdered sugar or cornstarch. It's completely optional, but it could make it last longer.
A baked cheesecake probably wouldn't go with this, but I haven't given it a go.
