Make the crust:

1. Place a 4×13-inch tart pan¹ (preferably with a removable bottom) on a sheet pan to catch any crumbs. Set aside.
2. In a food processor, pulse together the graham crackers until crushed into a coarse, sandy crumb. Add the brown sugar and salt, and pulse a few more times to combine.
3. Drizzle in the melted butter, and continue pulsing until the mixture is completely moist and crumbly, and will hold together when pinched between your fingers.
4. Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides. Place in the refrigerator until ready to fill.

Make the filling:

1. Add the cold cream to the mixer bowl of a stand mixer fitted with the balloon whisk attachment. Alternatively, you can use a hand mixer. Note: if it’s a hot day, or warm in your kitchen, you may want to pre-chill your mixing bowl in the fridge for about 15 minutes before whipping.
2. Starting on low-speed, then increasing to medium-high speed, whip the cream until soft and fluffy peaks form that can hold their shape. Transfer the whipped cream to a small bowl and set aside.
3. Add the softened cream cheese, sugar, and lemon zest to the mixer bowl. Switching to the paddle attachment, beat together until smooth, light, and creamy.
4. Use a spatula to gently fold the whipped cream into the cream cheese mixture until completely combined. Stir in the vanilla.

Assemble the tart:

1. Scoop the cheesecake filling into your prepared graham crust and spread from corner to corner in an even layer. Smooth the top with a small offset spatula.
2. Chill until ready to serve, at least 1 hour.
3. Before serving, top with fresh berries. Enjoy!!