Line a 9x13 baking dish with parchment paper leaving at least a ½ inch overhang on the long edges.
In a food processor, add the vanilla wafer cookies and pulse until they reach fine crumbs.
Add crumbs to a medium bowl and stir in melted butter.
Spread the buttered crumbs in the prepared dish and evenly pat them down so they are firmly packed.
Set crust in fridge to chill while you prepare the filling.
In a stand mixer with the paddle attachment, or with hand mixer and large bowl, beat the cream cheese on medium speed until smooth and no lumps remain.
Add the sweetened condensed milk, lemon zest, fresh lemon juice, pure vanilla extract and salt. Beat until smooth and creamy. Set bowl aside.
In another bowl on the stand mixer with the whisk attachment, beat heavy cream until soft peaks form.
Add the powdered sugar and beat until stiff peaks form.
Add the whipped cream a little at a time to the cream cheese mixture and fold it in gently being careful not to lose any air.
Pour the cheesecake filling over the crust and spread out evenly with an offset spatula.
Cover baking dish and chill in fridge for at least 3 hours.
Slice, serve and enjoy! Garnish with whipped cream, lemon zest and small lemon slices.