Step 1

Pulverize the graham crackers using a food processor or blender until fine.

Step 2

Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.

Step 3

Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.

Step 4

Freeze for about 10 minutes while you prepare the filling.

Step 5

In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.

Step 6

In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.

Step 7

Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)

Step 8

Add the whipped cream into the cheesecake filling. Gently mix until combined.

Step 9

Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.

Step 10

Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)

Step 11

Gently remove the rim. Serve with optional toppings.