Place graham crackers in a food processor or zip-top bag and crush until fine crumbs form. Measure out about 1 1/2 cups of crumbs.
Melt the butter in a small saucepan or microwave until just melted and fragrant.
Pour the melted butter over the graham cracker crumbs and stir until evenly coated and crumbly.
Press the crumb mixture firmly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even, compact crust. Chill in the fridge for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 1-2 minutes, using a whisk or hand mixer.
Add the freshly squeezed lemon juice, grated lemon zest, and honey or maple syrup to the cream cheese. Mix until well combined and fragrant.
In a separate bowl, whip the chilled heavy cream until soft peaks form, about 2-3 minutes, using a whisk or mixer.
Gently fold the whipped cream into the lemon cream cheese mixture, using a spatula to keep it light and airy. If using gelatin, dissolve it in a little hot water and fold in now.
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap or foil.
Refrigerate for at least 4 hours or overnight until the cheesecake is firm and set, with a slight jiggle when gently shaken.
Once set, carefully remove the sides of the springform pan. Slice with a warm, sharp knife, wiping between slices for clean edges. Garnish with additional lemon zest or berries if desired, then serve and enjoy!
