Line the bottom of a spring form pan with parchment paper or lightly grease. *see notes if you don't have a spring form pan.
In a food processor or blender add graham crackers and crush.
In a large microwave safe bowl, add butter and microwave until melted.
Add crushed graham crackers and salt to large bowl with butter and whisk to combine well.
Transfer graham cracker crust into a spring form pan and firmly press it into the bottom and sides of the pan. I like to use a tall glass to compact the crust so that it stays together when cutting.
In a large bowl, add very softened cream cheese, sour cream, powdered sugar, lemon juice, and vanilla. Mix well with a hand mixer to combine.
In a medium size bowl add heavy whipping cream and beat with a hand mixer until it reaches a soft peak.
Fold whipped cream into cream cheese mixture and mix well.
Pour batter evenly into a 10" spring form pan and place into the refrigerator for at least 6 hours or overnight.
When you are ready to serve, release spring form and slice into 10 individuall pieces and serve with your favorite fresh fruit.