In a medium bowl, combine the graham cracker crumbs with 3 Tbsp. granulated sugar and the melted butter. Mix to combine.
Press the crumbs evenly into the bottom and sides of a 9″ fluted tart pan with a removable bottom. Set aside.
Place the cream cheese in the bowl of an electric mixer and blend on medium high for 2 minutes.
Place the cream cheese in the bowl of an electric mixer and blend on medium high for 2 minutes.
Add the lemon zest and Greek yogurt and mix until smooth. Remove the mixture to another bowl in order to whip the cream.
Wash and dry the mixing bowl.
Place the heavy cream in the the bowl of the electric mixer and whip until the cream forms stiff peaks.
Fold the whipped cream into the cream cheese mixture and then pour it into the tart shell, mounding it slightly toward the middle.
Cover and refrigerate at least 8 hours or over night.
Remove the tart from the refrigerator.
Use a paring knife to gently loosen the crust from the rim of the pan, then gently lift out of the tart rim.
Scatter or arrange fresh berries on top, slice and serve.