Place the butter in a medium bowl and melt it for up to 1 minute in the microwave. Add the graham cracker crumbs, 2 tablespoons sugar and salt and stir until the crumbs are well coated with the butter.

6 tablespoons unsalted butter,1 1/2 cups graham cracker crumbs,2 tablespoons granulated sugar,1/8 teaspoon salt

Pour the crust into a 9" pie plate and press evenly across the bottom and up the sides. Pack it in well to ensure that it holds together once it's sliced. Place the crust in the freezer while you prepare the filling.

Place the softened cream cheese in a medium bowl and beat at medium speed until smooth and creamy, about 2-3 minutes. Add the 1/2 cup sugar, lemon zest and vanilla and beat until incorporated.

Beat the heavy whipping cream in the bowl of a stand mixer at medium high speed until stiff peaks form. Be careful not to over whip or will turn to butter. Fold or whisk the whipped cream gently into the cream cheese mixture just until incorporated.

Pour the filling into the graham cracker crust and spread until smooth. Place the no bake cheesecake in the refrigerator and chill for a minimum of 4 to 6 hours or overnight until set.

Pipe the edges of the cheesecake with additional whipped cream if desired, and decorate with the blueberries and strawberries to resemble the American flag up to a few hours in advance. Slice, serve and enjoy!