Instructions

Graham Cracker Crust

1. Pour the Graham Cracker crumbs, sugar, and melted butter into a large plastic baggie.
2. Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter.
3. Press graham cracker crumbs into the bottom of an 8-9 inch springform pan.
4. Use the bottom of a measuring cup to pat down the crust and build up the graham cracker crust about 2" up the side of the pan. Set aside.

Cheesecake Filling

1. Soften the cream cheese to room temperature. Place in a bowl and beat using a mixer. Beat until smooth.
2. Add the sugar and mix until combined.
3. Add vanilla, lemon juice, and sour cream and mix well.  Remember to scrape down the sides of the bowl after you add each new ingredient.
4. In a separate bowl, add whipping cream, and using a mixer, whip the cream. You want to mix the whipping cream to stiff peaks.  It should take 1 1/2 - 2 minutes to get to that stage.
5. Fold whipped cream into cream cheese mixture. Use a rubber spatula to scrape and fold until the mixture is well combined and smooth.
6. Pour mixture into prepare graham cracker crust.
7. Smooth the cheesecake mixture out across the top.
8. Cover and refrigerate for at least 4 hours.  (It’s better to refrigerate overnight.)
9. Top with fruit or just enjoy plain.