Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter.

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and mix until combined. Add heavy cream, fresh lemon juice, and lemon zest, mixing until creamy.

Add eggs one at a time, mixing on low speed after each addition until just combined.

Pour the filling over the cooled crust and bake for 55-60 minutes until edges are set and center is slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.

After cooling, refrigerate for at least 4 hours or preferably overnight.

Release the sides of the springform pan and garnish with lemon zest or whipped cream before serving.