Ingredients:

  • 2 cups (200g) Graham cracker crumbs
  • 1/2 cup (115g) Unsalted butter, melted
  • 1/4 cup (50g) Granulated sugar
  • 1/2 tsp Sea salt
  • 24 oz (680g) Full-fat block cream cheese, softened to room temperature
  • 1 cup (120g) Powdered sugar, sifted
  • 1 1/2 cups (360ml) Heavy whipping cream, very cold
  • 1/4 cup (60g) Full-fat sour cream
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tsp Vanilla bean paste or pure vanilla extract

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture looks like wet sand.
  2. Pour the mixture into a 9-inch springform pan and use the bottom of a glass or measuring cup to press the mixture firmly into the bottom and slightly up the sides.
  3. Chill the crust in the freezer for 15 minutes while you prepare the filling to lock the butter.
  4. In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set this aside in the refrigerator.