Preheat your oven to 325°F. Prepare your springform pan by greasing it and wrapping the outside with two layers of aluminum foil to prevent water from seeping in.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Gradually add the sugar and continue beating until fully incorporated. Add the eggs, one at a time, beating well after each addition. Mix in the heavy cream, vanilla extract, and lemon zest until smooth and creamy.

Pour the cream cheese mixture over the cooled crust, spreading it evenly. Smooth the top with a spatula.

Place the springform pan inside a larger baking dish. Pour hot water into the larger dish to come halfway up the sides of the pan, creating a water bath. Bake for 60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. This helps prevent cracks. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Before serving, top the cheesecake with fresh mixed berries and a dusting of powdered sugar. Add edible flowers for an elegant touch.

Use a sharp knife warmed under hot water for clean slices. Wipe the knife between cuts for best results. Serve chilled slices, garnished with extra berries or a dollop of whipped cream if desired.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days. For longer storage, freeze individual slices and wrap them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.