Prepare the base: In a mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set aside.

1. Mix the cream cheese mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, lemon juice, and powdered sugar. Beat until smooth and fully combined.
2. Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. The mixture should be smooth and fluffy.
3. Freeze the ice cream: Pour the mixture into a freezer-safe container, smoothing the top with a spatula. If desired, sprinkle graham cracker crumbs over the top. Cover tightly with plastic wrap or a lid and freeze for 4-6 hours or overnight until firm.
4. Serve and enjoy: Once frozen, scoop the cheesecake ice cream into bowls or cones. Optionally, top with more graham cracker crumbs, fresh berries, or fruit compote for extra flavor.