In a medium bowl, stir together crust ingredients until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the filling.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 1 to 2 minutes.

In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute. Fold the whipped cream into cream cheese mixture until just combined. Pour the mixture into frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 6 hours or up to overnight.