MAKE THE CRUST:

1. Prepare the Pan: If using a springform pan, wrap the outside bottom with aluminum foil to prevent any leaks. For a pie pan, lightly spray with cooking spray or line with parchment paper for easier serving.
2. Make Graham Cracker Crumbs: If starting with whole graham crackers, break them into pieces and pulse in a food processor until you have fine, even crumbs. Alternatively, place crackers in a large zip-top bag, seal, and crush with a rolling pin until finely ground. You should have about 2 cups of crumbs.
3. Combine Crust Ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. Stir with a fork until the mixture resembles wet sand and holds together when squeezed.
4. Press Into Pan: Pour the crumb mixture into your prepared pan. Using the bottom of a measuring cup or glass, firmly press the crumbs into an even layer on the bottom and partially up the sides (about 1 inch). Pack it tightly so it holds together. Place in the refrigerator while you make the filling.

MAKE THE FILLING:

5. Bloom the Gelatin (If Using): In a small microwave-safe bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom (it will look spongy). Microwave for 15-20 seconds until completely melted and clear. Set aside to cool slightly. (Skip this step if omitting gelatin.)
6. Beat the Cream Cheese: In a large bowl using an electric mixer, beat the room-temperature cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl frequently.
7. Add Sugar and Flavorings: Add the sugar, vanilla extract, and lemon juice to the cream cheese. Beat on medium speed for another 2 minutes until light and creamy. If using sour cream, add it now and beat until incorporated.
8. Add Gelatin (If Using): With the mixer on low speed, slowly drizzle in the slightly cooled gelatin mixture. Beat until fully incorporated, about 30 seconds.
9. Whip the Cream: In a separate clean bowl with clean beaters, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when you lift the beaters.
10. Fold Together: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold in three additions, using gentle swooping motions from the bottom up to maintain the airiness. Mix just until no white streaks remain and the mixture is smooth and uniform.
11. Pour Into Crust: Pour the filling over the prepared crust and smooth the top with a spatula, creating gentle swirls if desired. Gently tap the pan on the counter a few times to release any air bubbles.
12. Chill: Cover the cheesecake tightly with plastic wrap (press it directly onto the surface to prevent skin from forming, or tent it just above). Refrigerate for at least 4 hours, but preferably overnight, until completely set and firm.

SERVE:

13. Release and Slice: If using a springform pan, run a thin knife around the edges before releasing the sides. For clean slices, dip your knife in hot water, wipe it dry, then slice. Wipe the knife clean and re-dip between each slice.
14. Top and Enjoy: Top with your favorite toppings just before serving—fresh berries, fruit compote, chocolate sauce, caramel drizzle, or simply a dusting of powdered sugar. Serve chilled and watch it disappear!