Prep the pan. Lightly grease a 9-inch springform pan or line the bottom with parchment. This makes slicing and serving easier.

Make the crust. Crush the graham crackers into fine crumbs. Stir in granulated sugar and melted butter until the mixture looks like wet sand and holds together when pressed.

Press and chill. Firmly press the crumb mixture into the bottom of the pan, going slightly up the sides. Use a flat-bottomed glass to compact it. Chill in the fridge for at least 15 minutes while you make the filling.

Whip the cream. In a cold bowl, beat the heavy cream to stiff peaks. Set aside in the fridge. This is your light, airy lift.

Beat the cream cheese. In a separate bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the bowl so there are no lumps.

Sweeten and flavor. Add confectioners’ sugar, vanilla, lemon juice, lemon zest (if using), and a pinch of salt. Beat until silky and fully combined.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two batches. Keep it light to maintain volume.

Fill the crust. Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to settle any air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill helps it slice cleanly.

Add the cherry topping. Right before serving, spread the cherry pie filling evenly over the cheesecake. Leave a small border if you like a neat edge.

Slice and serve. Run a warm knife around the pan edge, release the springform, and slice with a clean, warm knife, wiping between cuts.