In a bowl or food processor, combine graham cracker crumbs and melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan (or line a loaf pan for bars).

Pop it in the fridge for 10 minutes while you prep the filling—this prevents a soggy base.

In a clean bowl, cream the softened cream cheese, sugar, and vanilla on medium speed until smooth and light (about 2 minutes). Scrape the bowl to avoid hidden lumps.

Add sour cream (or Greek yogurt) and lemon zest if using, mixing just until combined—overmixing can thin out the batter.

In a separate chilled bowl, beat heavy cream on high until soft peaks form. This traps air for that cloud-like texture.

Pour whipped cream into the cream cheese mix and fold with a spatula, using big swoops to keep it fluffy.

Spoon the filling over the chilled crust, spreading evenly. Tap the pan on your counter once or twice to release air bubbles.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best creamy set—and to make your day ahead much simpler.