To start, crush the Cheeseman cookies with a rolling pin inside of a large plastic zipper bag.

Pour the melted butter and sugar into the bag and mix until all of the cookie crumbles are well coated.

Then, press cookie mixture into the bottom of a 9x13 dish and place in the freezer while preparing the filling.

Using an electric mixer, beat the heavy cream in a medium bowl until stiff peaks form and set aside.

In a separate large bowl, beat cream cheese, vanilla, lemon juice and sour cream until smooth.

Add in powdered sugar, one cup at a time and beat until smooth and creamy.

Gently fold in the previously whipped cream, but be sure not to not over mix. You don't want to remove the air out of the whipped cream.

Remove dish from freezer and spoon the cheesecake mixture over the crust.

Chill for at least 4 hours or overnight for best results.

When ready to eat, garnish with freshly sliced strawberries or lemon swirls and enjoy!