In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while making the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, lemon juice, and vanilla extract, and mix until fully combined.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture.

Pour the filling over the chilled crust, spreading it evenly. Smooth the top with a spatula.

Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.

Once set, remove from the springform pan, slice, and serve as is or with your favorite toppings like fresh fruit, chocolate drizzle, or whipped cream.