Prep 1 (9-inch) springform pan. Wrap bottom in aluminum foil for easier removal. Optional: spray with nonstick cooking spray for crumb-free release.
In medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until fully combined. Press mixture into prepared pan using a metal springform turntable or the bottom of a glass. Refrigerate for 30 minutes to firm up.
In large bowl, blend cream cheese and confectioners’ sugar until smooth. Add lemon zest and juice – mix just to combine. Gently fold in Cool Whip until no streaks remain.
Pour cheesecake filling over chilled crust. Smooth surface with rubber spatula. Refrigerate 4-6 hours or until set and firm to touch. If you prefer slices to hold shape better, chill overnight.
Before serving, garnish with lemon slice topping and fresh dusting of confectioners’ sugar. Store covered in refrigerator.