Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 0.25 cup light brown sugar
  • 0.25 tsp fine sea salt
  • 24 oz full-fat block cream cheese, softened
  • 1 cup confectioners' sugar
  • 1.5 cups heavy whipping cream, cold
  • 0.5 cup full-fat sour cream
  • 1 tbsp fresh lemon juice
  • 2 tsp pure vanilla extract

Instructions:

  1. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt until it resembles wet sand.
  2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using a flat-bottomed measuring cup. Freeze for 15 minutes.
  3. In a chilled large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese and sifted confectioners' sugar together until completely smooth and creamy.
  5. Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until fully incorporated.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain, being careful not to deflate the air.
  7. Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
  8. Cover and refrigerate for at least 6 hours (or overnight) until firm and set before slicing.