Combine the graham cracker crumbs, melted butter and sugar in a large bowl or zip top bag and mix to combine. Pour crumbs into an 8" or 9" spring form pan and press into bottom and up sides about 1".
Place pan in freezer for at least 15 minutes for crust to set.
For The Filling
Use a hand mixer or stand mixer to mix the cream cheese and sugar in a large bowl until light and fluffy. Gradually add in the lemon juice, sour cream and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture, careful not to over mix. Pour the mixture into the prepared crust and use a spatula to smooth the top.
Cover and place cheesecake in the fridge for 5 to 6 hours, but preferably overnight for best results.