Step 1

Start by making the graham cracker crust. Mix all of the crust ingredients together in a medium sized bowl until all the graham cracker crumbs are blended into the butter.

Step 2

Pour the graham cracker mix into a 9” springform cake pan. Press the crust into the bottom of the pan and up the sides. Set the pan aside while you make the filling.

Step 3

Beat the cream cheese and granulated sugar until smooth using a paddle attachment of a stand mixer or an electric hand mixer.

Step 4

Blend in the vanilla, sour cream and lemon juice. Mix until smooth.

Step 5

In a separate mixing bowl, whip the heavy cream, salt and powdered sugar together until the mix forms stiff peaks. The whipped cream should hold its shape.

Step 6

Use a rubber spatula to gently fold the whipped cream into the cream cheese mix, and add the salt. Fold slowly until the two mixes are evenly combined.

Step 7

Pour the cheesecake filling into the graham cracker crust and smooth it evenly into the pan.

Step 8

Loosely cover the cheesecake and refrigerate for at least 6 hours.

Step 9

Carefully remove the outer ring of the springform pan then slice the cheesecake and serve!