Step 1

In a large bowl with a hand mixer, beat the cream cheese until it becomes fluffy, about 3 minutes.

Step 2

Add the heavy cream and powdered sugar to the cream cheese mixture, in increments so the texture is nice and smooth.

Step 3

Mix on medium speed until all ingredients are incorporated.

Step 4

Pour the cheesecake mixture into the Graham cracker crust or chill right in the bowl.

Step 5

Spread evenly.

Step 6

Refrigerate for 3-4 hours until the cheesecake mixture is firm.