Step 1

MAKE THE CRUST: In a medium bowl(Or sometimes I will do this straight in the pie plate or spring form pan) combine the crumbs with the sugar, then stir in the melted butter. Press the crust mixture firmly into the bottom of a 9 inch greased pie plate or springform pan, using a flat measuring cup or bottom of a glass. This will make sure the crust holds together. Chill in the freezer while you make the fillingWHIP THE CREAM: Beat the cold heavy whipping with the vanilla until stiff peaks. This will ensure the right texture for the filling. You’ll know the peaks are stiff when you pull the beater or beaters out of the whipped cream and the peak holds its shape with a slight curl at the tip. Don’t go much past this or it will quickly become over-whipped and no longer as smooth.BEAT THE CREAM CHEESE: In a separate bowl beat the softened room temperature cream cheese until smooth. Then beat in the sugar union incorporated, then the sour cream.FOLD THE MIXTURES TOGETHER: Fold the whipped cream into the cream cheese with a spatula until just incorporated. DO NOT use your mixer for this or the cream will deflate.SPREAD THE FILLING ON THE CRUST: Pour filing into crust and spread evenly. Cover and refrigerate for at least 4-6 hours or overnight. I usually do overnight - this allows the flavors and texture to develop nicely.

Step 2

Combine all the crust ingredients in a bowl and then empty out into 9 inch greased or lined pie plate or spring form pan.Press it down and up the sides of the pie plate with your fingers. Refrigerate for 1 hour before filling or freeze for at least 20 min.

Step 3

In the bowl of your stand mixer or in a large bowl beat the heavy whipping cream with the vanilla until stiff peaks form. Set aside.In another large bowl beat the cream cheese until smooth. Mix in the powdered sugar until combined then mix in the sour cream until incorporated.Spoon the whipped cream into the cream cheese and fold in gently just until combined.Spoon into the prepared crust and spread into an even layer. Cover with plastic wrap and refrigerate for at least 6 hours but better if it’s left overnight.