Add the sour cream and mix until well combined and smooth. Add the lemon juice and vanilla, mix well. Set mixture aside.
Carefully fold the whipped cream into the cream cheese mixture until well combined. Add the filling to the chilled crust and spread into an even layer. Refrigerate cheesecake until firm, 6 to 7 hours or overnight.
In a large bowl, add the whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your favorite toppings.