Break up full graham cracker sheets into smaller pieces and toss them into a food processor or high-powered blender. Pulse until they turn into a fine, flour-like crumb. Check for any stubborn chunks—if needed, stop the blender, loosen them up, and keep blending until smooth. Transfer the crumbs to a large mixing bowl.

Place a piece of parchment paper on the bottom of a 9-inch springform pan. Trace the pan, cut out the circle, and fit it inside.

To the graham cracker crumbs, add sugar and cinnamon, then stir until evenly combined. Pour in the melted butter and mix well until the crumbs are evenly moistened.

Press this mixture firmly into the bottom of the pan and about halfway up the sides. Pop it into the freezer while you make the filling—it helps the crust hold its shape!

In a mixing bowl, beat heavy whipping cream and ½ cup powdered sugar with a hand or stand mixer until stiff peaks form. Set aside in the fridge.

In a separate large bowl, beat the cream cheese until completely smooth. Then add sour cream, the remaining 1 cup powdered sugar, lemon juice, and vanilla extract. Mix until silky smooth.

Finally, fold in the whipped cream mixture and beat again until fully incorporated and fluffy.

Spread the cheesecake filling evenly over the chilled crust. Freeze until firm—this helps it set beautifully!

Once fully set, carefully remove from the pan and transfer to a serving plate. Top with fresh berries, homemade whipped cream, or your favorite garnish, and enjoy every creamy, dreamy bite!