Creamy Graham Cracker Cheesecake with a Buttery Crust

Ingredients:

For the Buttery Crust:

• 1 box of finely crushed graham crackers (approximately 27 graham crackers)
• 1/2 cup of light brown sugar
• 1 cup of salted butter, melted

For the Creamy Cheesecake:

• 2 cups of heavy whipping cream
• 3 packs (8oz each) of cream cheese, room temperature
• 1/2 cup of granulated sugar
• 1/4 cup of sour cream
• 2 tablespoons of powdered sugar
• 2 tablespoons of cornstarch (alternatively, more powdered sugar)
• 2 teaspoons of lemon juice
• 1/2 tablespoon of pure vanilla extract

Instructions:

Begin by preheating your oven to 350°F (175°C).

Combine the crushed graham crackers, light brown sugar, and melted butter in a medium bowl. Stir until the components blend well.

Transfer this mixture to a 9-inch springform pan. Compress it evenly at the base of the pan using a spoon or your hands.

Bake this crust for about 10 minutes or until it turns a light golden shade. Allow it to cool completely.

In another bowl, whisk the cream cheese using an electric mixer until it achieves a creamy, smooth texture.

Proceed to incorporate the sugar, sour cream, powdered sugar, cornstarch, lemon juice, and vanilla extract. Continue beating the mixture until it becomes well combined and develops a fluffy consistency.

In a separate bowl, whip the heavy cream until it forms soft peaks.

Delicately fold this whipped cream into the cream cheese blend until thoroughly mixed.

Pour this velvety filling into the cooled crust, levelling the surface with a spatula for a smooth finish.

Utilize a spoon to sprinkle a portion of the remaining crust over the cheesecake. Smooth them over the cheesecake while gently pressing down. Continue to add the remaining pieces, pressing and smoothing as you go. You might have an excess of crumbs, but try to incorporate them as much as you can.

Use a piece of parchment paper to cover the cheesecake and press down firmly. Wrap the entire springform pan in plastic wrap and allow it to chill in the refrigerator for at least 8 hours, or better yet, overnight.

Serve the cheesecake in slices, garnished with fresh strawberries or your choice of fruits.