Place the graham cracker or digestive biscuits in a food processor or inside a plastic bag. Crush them finely until they resemble coarse sand. Transfer the crumbs to a bowl.
Pour the melted butter over the biscuit crumbs and mix well until all the crumbs are coated and hold together when pressed.
Press this buttery mixture evenly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to compact it firmly. Chill in the fridge for about 15 minutes to set.
In a large bowl, beat the softened cream cheese with superfine sugar until smooth and creamy, about 2 minutes. Add the lemon juice and lemon zest, mixing until well combined and fragrant.
In a separate bowl, whip the chilled heavy cream to soft peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.
Pour the lemon filling over the chilled crust and spread evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles and smooth the surface.
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set and flavors to develop.
Once set, remove the sides of the springform pan. Slice the cheesecake with a warm knife for clean cuts and serve topped with extra lemon zest, fresh berries, or a drizzle of honey if desired.
