Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Place the pan in the refrigerator to set while you prepare the filling.

2. Make the Creamy Lemon Filling:

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the lemon juice and zest, ensuring they are evenly distributed throughout the mixture.

3. Assemble and Bake:

1. Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
2. Place the cheesecake in the preheated oven and bake for 45 minutes, or until the edges are set and the center is slightly jiggly.
3. Remove the cheesecake from the oven and let it cool completely at room temperature.
4. Transfer the cooled cheesecake to the refrigerator and chill for at least 2 hours, or overnight for the best texture.

4. Add the Finishing Touches:

1. Top the chilled cheesecake with whipped cream and garnish with lemon slices for a fresh and elegant look.
2. Slice and serve the cheesecake cold.