In a bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press the mixture into the bottom of a springform pan, forming a solid crust. Chill in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl to ensure everything is nicely combined.

Fold in the seeds from the vanilla bean and the lemon juice until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the lightness.

Once mixed, pour the cheesecake filling over your chilled crust, smoothing the top with a spatula.

Cover and refrigerate for at least 4 hours, or overnight if possible, to help the cheesecake set up beautifully.