Step 1: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press mixture firmly into a 9x9 inch baking dish lined with parchment paper.

Step 2: Beat softened cream cheese in a separate bowl until smooth. Gradually add remaining granulated sugar, continuing to beat until combined.

Step 3: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest and lemon juice until blended evenly.

Step 4: In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 5: Pour the cheesecake mixture over the prepared crust and smooth the top. Refrigerate for at least 4 hours, or overnight if possible, until fully set.