Preheat your oven to 325°F.

Grease a 9-inch springform pan and wrap the bottom with aluminum foil.

Crush the graham crackers in a food processor until finely ground.

Melt the butter in a microwave safe bowl.

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined using a hand mixer.

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.

Set in the fridge.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Mix on low until combined and then bump up the speed to medium to whip until smooth.

Add in the zest and lemon juice. Mix until combined.

Add in the limoncello and mix until combined, scraping the sides when needed.

Add in the heavy whipping cream and mix on low until combined.

Bump up the speed to medium and whip until thick and smooth.

Pour the filling into the pan with the crust.

Cover loosely with plastic wrap and chill for 8-12 hours or overnight.

When ready to serve, mix the remaining heavy cream and powdered sugar in the bowl of a stand mixer and whip to stiff peaks.

Transfer the whipped cream to a pastry bag fitted with a large star tip.

Pipe dollops of whipped cream to create a border around the top of the cheesecake. Cut slices of lemon and press into the whipped cream to decorate.