Prep the pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides if you like.

Make the crust: Stir crumbs, sugar, salt, and melted butter until the mixture feels like damp sand.

Press and chill: Firmly press the crust into the pan, going slightly up the sides. Chill for 15 minutes while you make the filling.

Whip the cream: In a cold bowl, beat the heavy cream to stiff peaks. Set aside.

Beat the cream cheese: In another bowl, beat cream cheese until smooth and lump-free. Add powdered sugar, vanilla, and lemon juice (and zest if using). Beat until creamy.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two batches. Keep it light and airy.

Fill the crust: Spoon the filling over the chilled crust. Smooth the top with a spatula.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

Add toppings: Just before serving, add berries, compote, or your favorite garnish.

Slice cleanly: Warm a sharp knife under hot water, wipe dry, and cut neat slices.