- 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
- 1/2 C light brown sugar
- 1 C salted butter, melted
- 2 C heavy whipping cream
- 3 (8oz) packages of cream cheese, room temperature
- 1/2 C sugar
- 1/4 C sour cream
- 2 tbsp powdered sugar
- 2 tbsp cornstarch (or more powdered sugar)
- 2 tsp lemon juice
- 1/2 tbsp vanilla extract
Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too loose it’ll just 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 on medium-high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.
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