Preheat the oven.

Prepare the crust by mixing crushed graham crackers, granulated sugar, and melted butter, then press into the bottom of a springform pan.

Beat the cream cheese until smooth and creamy.

Add granulated sugar, salt, and vanilla bean paste, mixing until fully combined.

Incorporate the eggs one at a time, mixing well after each addition.

Stir in the heavy cream and sour cream until smooth.

Add freshly squeezed lemon juice to brighten the flavor and mix well.

Pour the cheesecake filling over the crust in the springform pan.

Bake for 80 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.

Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Whip extra heavy cream and top the cheesecake before serving, garnishing with berries.