Make the crust. Stir the crumbs, brown sugar and salt in a bowl, then pour in the melted butter and mix until it looks like wet sand that holds together when squeezed. Press it firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup. Freeze for 15 minutes while you make the filling.

Whip the cream. In a chilled bowl, beat the cold heavy cream on medium-high for 3 to 5 minutes, until the beaters leave deep tracks and the peaks stand straight up when you lift them. Stop as soon as you get there; over-whipped cream turns grainy. Refrigerate it while you mix the base.

Beat the cream cheese. In a large bowl, beat the softened cream cheese on medium for 1 to 2 minutes, scraping the bowl twice, until completely smooth with no visible lumps.

Season the base. Add the powdered sugar and beat on low until it disappears, then on medium for 1 minute. Add the sour cream, lemon juice, vanilla and salt and beat 1 to 2 minutes more, until the mixture is silky and glossy.

Fold. Add the whipped cream in three additions, folding gently with a silicone spatula (not the mixer) until no white streaks remain. The filling should be thick enough to hold soft mounds.

Fill the pan. Spread the filling over the cold crust, pushing it all the way to the edges so it touches the crust everywhere. Smooth the top and tap the pan on the counter a few times to settle air pockets.

Chill. Cover tightly and refrigerate at least 6 hours, ideally overnight. It is ready when the center no longer wobbles when you nudge the pan and the surface feels firm, like cold butter, when touched lightly.

Release and slice. Run a thin knife around the edge, then unlock and lift off the ring. Slice with a long knife dipped in hot water and wiped dry between cuts. Top with berries just before serving.