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Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. Freeze for 10–20 minutes as you prepare the filling.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined.
Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined.
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving.