TO MAKE THE CRUST

1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.

TO MAKE THE FILLING

1. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
2. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
3. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
4. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
5. Add the sour cream and lemon zest and mix until well combined and smooth.
6. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
7. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
8. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
9. Add the filling to the crust and spread into an even layer.

TO SET AND FINISH THE CHEESECAKE

1. Refrigerate cheesecake until firm, 5-6 hours or overnight.
2. Remove it from the springform pan and set on a plate or serving platter.
3. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
4. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
5. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.