Pulse graham crackers to fine crumbs or crush in bag

Mix crumbs, sugar, melted butter, salt until resembles wet sand

Press firmly into bottom of 9-inch springform pan, slightly up sides

Use glass to compact evenly

Refrigerate while making filling, at least 15 minutes

Beat softened cream cheese 2-3 minutes until light and fluffy

Scrape bowl frequently

Add powdered sugar, vanilla, lemon juice, salt

Beat 2 minutes until smooth

Scrape bowl well

In separate clean bowl, beat cold heavy cream to stiff peaks

Add whipped cream to cream cheese in three additions

Fold gently with spatula after each using lifting motion

Don't stir vigorously

Should be light, fluffy, smooth with no streaks

Pour into chilled crust, spread evenly

Smooth top with spatula

Tap gently to remove air bubbles

Cover tightly with plastic wrap

Refrigerate minimum 4 hours, overnight best

Run knife around edge, release springform ring

Slice with hot knife, wipe between cuts

Top with berries, sauce, or serve plain

Serve chilled