Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.

Add the limoncello, lemon zest, eggs, and vanilla extract. Mix until fully incorporated and smooth.

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream and garnish with lemon zest.