Step 1

Lightly coat a 9- inch springform pan with nonstick spray. Set aside.

Step 2

In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.

Step 3

Press the mixture firmly into the bottom and up the sides of the prepared pan.

Step 4

Place in the freezer while you prepare the filling.

Step 5

In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form.

Step 6

Remove the whipped cream from the mixing bowl and set aside.

Step 7

In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.

Step 8

Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.

Step 9

Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.

Step 10

Cover and chill for 4 hours or overnight.