Make the crust

• Mix the crushed graham crackers with the melted butter until it looks like wet sand.
• Press the mixture firmly into the bottom of the springform pan.

Chill the crust

• Place the pan in the fridge while you make the filling.

Whip the cream

• Beat the cold heavy cream to stiff peaks and set aside.

Beat the cream cheese mixture

• Beat the softened cream cheese with the powdered sugar, vanilla extract and lemon juice until smooth.
• Fold the whipped cream into the cream cheese mixture gently until no streaks remain.

Assemble the cheesecake

• Spread the filling over the chilled crust and smooth the top.
• Arrange the strawberries, raspberries and blueberries over the surface.

Chill and serve

• Refrigerate until fully set, then release the springform pan and slice.