Ingredients
1 cup butter, salted, melted
½ cup light brown or white granulated sugar
1 box graham crackers, crushed fine
2 cups heavy whipping cream
3 packages, 8 ounce each of cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup sour cream
4 tbsp confectioners sugar
1 tbsp vanilla extract
2 tsp lemon juice freshly squeezed
Instructions
FIRST STEP: Begin by crushing the graham crackers and placing them in a medium-sized bowl. Add the sugar followed by the melted butter, and stir thoroughly to combine.
SECOND STEP: Transfer half of the crust mixture into the bottom of a springform pan. Using the bottom of a cup, press the crumbs evenly across the bottom of the pan. Place the pan in the freezer to allow the crust to set.
THIRD STEP: In a large bowl, whip the heavy whipping cream for two minutes, then incorporate 2 tablespoons of confectioners sugar to stabilize the cream. In another bowl, blend the softened cream cheese with sugar, lemon juice, remaining confectioners sugar, sour cream, and vanilla until well mixed.
FOURTH STEP: Gently fold half of the whipped cream into the cream cheese mixture, followed by the remaining whipped cream. Remove the crust from the freezer and pour the filling over it, smoothing the top.
FIFTH STEP: Using a spoon, evenly spread the remaining crust mixture over the top of the filling. Gently press down with the spoon to ensure it adheres. Repeat until all the crust mixture is used.
SIXTH STEP: Cover the top crust layer with a piece of parchment paper cut to fit the size of the springform pan. Gently press down with your hands.
SEVENTH STEP: Wrap the entire pan with plastic wrap and refrigerate for at least 8 hours. The next day, slice and serve with your preferred topping. Enjoy!