*Ingredients

+Crusts:
°1 box graham crackers (about 27 graham crackers), crushed into fine crumbs
°1/2 C light brown sugar
°1 tsp salted butter, melted
+Cake:
°2 C heavy whipped cream
°3 pkgs (8 oz) cream cheese, room temperature
°1/2 cup sugar
°1/4 C sour cream
°2 tablespoons powdered sugar
°2 tablespoons cornstarch (or more powdered sugar)
°2 teaspoons lemon juice
°1/2 tsp vanilla

*How to make :

Begin by preparing crust mix. Mix the ingredients until all the crumbs are evenly saturated with butter. Pour half into the bottom of a 9-inch springform pan and press it down. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too loose it will crumble when you try to slice it. Place the springform pan in the freezer to set, and the other half of the crust aside on the counter.
Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes over medium heat, then add 2 tablespoons powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes longer.

Using hand blender or stand mixer, cream the cream cheese / sugar. Scrape down the sides of the bowl as you go and stir until well blended.

Add sour cream, vanilla, lemon and remaining powdered sugar. Beat over high heat until smooth and fluffy.
Fold in half of whip  cream, gently, & fold in other half. Removing bottom crust from refrigerator.

Pour the filling into the mold and smooth it. You will need to press down on it as you smooth it out to avoid air pockets and to make it fit. Remember that there must be room for the top crust.
Once the filling is smoothed, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them over the top of the cheesecake while pressing lightly. Adding rest crumbs & continue to smooth also press. You may have too many crumbs, but that’s okay. Try to squeeze them as tight as possible.
Use a piece of parchment paper to line the top of the cheesecake and now press down firmly with your hands. Wrap the springform pan completely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Slice and serve. I like fresh strawberries on the side.
Enjoy !