1. Prep the Graham Cracker Crust  

– If using a store-bought crust, you can skip this step.

– For homemade: Mix 1½ cups crushed graham crackers, 6 tbsp melted butter, and 3 tbsp sugar.        Press the mixture firmly into a 9-inch pie pan. Chill or bake for 5 minutes at 350°F, then let cool         completely.

2. Whip the Heavy Cream  

– In a cold mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form                (about 2-3 minutes). Set aside in the refrigerator.

3. Make the Cream Cheese Mixture 

– In another mixing bowl, beat the softened cream cheese on medium speed until smooth and            creamy.

– Gradually add the sweetened condensed milk, mixing continuously until fully combined and              silky. Add vanilla or lemon zest if desired.

4. Combine the Mixtures  

– Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to       deflate the whipped cream—this step keeps your cheesecake light and airy.

5. Assemble the Cheesecake  

– Pour the filling into the graham cracker crust, smoothing the top with a spatula.

– Chill in the refrigerator for at least 8 hours or overnight to set. For a firmer texture, freeze for 1-       2 hours before serving.

6. Serve and Enjoy  

– Garnish with fresh fruits, whipped cream, or a drizzle of caramel or chocolate sauce if desired.         Slice and serve chilled.