In a large mixing bowl, beat 8 ounces of room-temperature cream cheese and ⅔ cup of granulated sugar together using a hand mixer on medium speed for about 2–3 minutes.

Once fluffy, add 1 cup of full-fat sour cream, ½ cup of freshly squeezed lemon juice, and 1 tablespoon of lemon zest. Continue beating until smooth, approximately another minute.

In a separate bowl, whip ¾ cup of heavy cream until stiff peaks form, then gently fold into the lemon mixture until fully incorporated.

Pour the creamy filling into your prepared graham cracker pie crust and smooth the top evenly.

Transfer the pie to the freezer and let it chill for at least 4 hours to firm up.

After setting, let the pie sit at room temperature for 10–15 minutes before slicing; top with extra whipped cream if desired.