Mix cookie crumbs with melted butter. Put the mixture into a 20cm/8-inch springform pan using a glass or measuring cup to press it down.
Mix cream cheese, powdered sugar, lemon juice and vanilla extract until well combined.
Whip cream until it holds soft peaks (not stiff peaks) and fold into the mixture.
Pour into the cookie crust and chill for at least 4 hours or overnight. Run a small knife around the edge of the pan and transfer the cake to a serving dish. Right before serving, top with fresh fruit and honey, or the jam of your choosing.
