Pour the heavy cream into your bowl and begin to whip the heavy whipping cream on high speed for a few minutes until you get soft peaks. (If you're whipping by hand, make sure your bowl, whisk, and cream are very cold.)

"Soft Peaks" should appear a bit whipped, not liquid, and have a little bit of a sheen to them. Place the whipped cream in a separate bowl and set aside.  

Using the same bowl you whipped the cream in, begin to cream the softened cream cheese for a minute or two to begin to break up the cream cheese. 

Sift in the powdered sugar, add in the lemon juice and zest, vanilla extract, salt, and almond extract. You can leave the almond extract out if you don't like the flavor or if you're allergic to nuts. Once all the ingredients are added in, begin to mix on low speed for a minute or two until the sugar begins to incorporate. Once the sugar begins to dissolve, bump up the speed to medium-high and mix for about five minutes. The mixture should get lighter in color and consistency.

Place the mixture in a separate bowl (not necessary, but I like working from a clean bowl after mixing). Add in the sour cream and fold in gently. 

Pour in the whipped cream into the cheesecake mixture gently and begin to gently fold in until the mixture is uniform in color. Be gentle and don't overdo it.

Spray ramekins lightly with cooking spray. Gently pour in the cheesecake mixture into the ramekins. Use an offset spatula to flatten the tops as evenly as possible. Cover with plastic wrap making sure that the plastic wrap doesn't touch the surface of the mixture.

Refrigerate for four hours. After the cheesecakes are set, decorate as you wish and serve as you wish.