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Line an 8-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the pan, then chill in the refrigerator.
In a large bowl, beat the cream cheese and granulated sugar on medium speed with an electric mixer until smooth and creamy.
Stir in the lemon zest and fresh lemon juice until the mixture is fully combined.
In another bowl, whip the heavy whipping cream on high speed until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until just smooth.
Spoon the filling over the chilled crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 to 6 hours, or preferably overnight, until the cheesecake is set.
Run a thin knife around the edge of the pan to loosen, release the sides, slice, and serve.