Ingredients
Crust: 1 box of graham crackers (approximately 27 graham crackers), finely crushed 1/2 cup of light brown sugar 1 cup of melted salted butter
Cake: 2 cups of heavy whipping cream 3 (8oz) packages of cream cheese, at room temperature 1/2 cup of sugar 1/4 cup of sour cream 2 tablespoons of powdered sugar 2 tablespoons of cornstarch (or additional powdered sugar) 2 teaspoons of lemon juice 1/2 tablespoon of vanilla extract
Instructions
Once the filling has been streamlined, use a spoon to scatter half of the remaining crumbs over the surface. Use the back of the spoon to smooth them over the cheesecake while gently pressing down. Add the remaining crumbs, continuing to smooth and press. You might have an excess of crumbs, but that’s alright. Try to fit them in as tightly as possible. Place a piece of parchment paper over the top of the cheesecake and firmly press down with your hands. Wrap the springform pan completely in plastic wrap and refrigerate for at least 8 hours, preferably overnight. Slice and serve. Fresh strawberries make a delightful accompaniment.
Enjoy!
