Step 1: Brine the Lemon Zest (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Add the lemon zest and let it sit while you prepare the other components.

Step 2: Make the Crust. To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

Step 3: Press Crust into Pan. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and about 2 ½ inches up the sides. Press firmly to pack and make an evenly thick crust.

Step 4: Freeze Crust. Place in the freezer for 20 minutes.

Step 5: Make the Filling – Beat Cream Cheese. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until softened and smooth.

Step 6: Add Sugars and Lemon. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the powdered sugar, lemon juice, drained lemon zest, and sour cream. Beat until very smooth, scraping the sides and bottom of the bowl as needed.

Step 7: Add Pickle Powder. Add the dill pickle powder and beat to combine.

Step 8: Transfer to Large Bowl. Transfer to a large mixing bowl.

Step 9: Whip Cream. In the same bowl of the stand mixer with the whisk attachment, combine the heavy cream and vanilla. Mix on medium-high speed until stiff peaks form, about 4 minutes.

Step 10: Fold in Whipped Cream. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream.) Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.

Step 11: Add Filling to Crust. Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula.

Step 12: Chill. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to 2 days.

Step 13: Serve. Loosen the cheesecake from the springform pan. Top with lemon slices (and optional fresh dill). Cut pieces with a warm knife and serve with a dollop of whipped cream, lemon curd, or sweet strawberries.