Add icing sugar to cream and whip into stiff peaks. Set aside
Beat cream cheese and white sugar together until perfectly smooth and creamy. Make sure to scrape down the sides of the bowl to get all the cream cheese.
Add sour cream, lemon juice and vanilla. Beat another 2-3 minutes until smooth combined. make sure there are no large clumps of cream cheese.
Add cream to cream cheese bowl and fold until combined. Combine gently with rubber spatula as you don't want deflate the air in the whipped cream.
Spread filling into prepared crust. Cover tightly with plastic wrap and refrigerate for 6-8 hours. Best results are to wait overnight.
Use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Cut in to serving and top with seasonal berries