Prepare the crust: Coat a 9-inch springform pan with cooking spray and line bottom of pan with parchment. Set aside. Stir together graham crackers, butter, sugar, cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate crust while preparing filling.
Prepare the filling: In the bowl of a stand mixer fitted with paddle attachment, beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest on medium-high speed until very smooth, about 6 minutes. Pass mixture through a fine mesh strainer into a large mixing bowl and set aside.
Add heavy cream and remaining sugar to empty stand mixer bowl. Beat at medium speed until peaks form. Fold whipped cream into cheese mixture. Pour filling into prepared crust and spread evenly. Smooth top, cover with cling wrap and freeze until firm, at least 2 hours.
To serve cheesecake, remove pan from freezer and let sit 10 minutes. Run a knife around the edge to separate cake from pan. Release sides to remove form, and carefully transfer cake to a serving platter. Let sit another 10 minutes prior to serving. Enjoy plain, or top with strawberry preserves, fresh blueberries, chopped mint...