Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 24 oz full-fat brick cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • 1.5 cups heavy whipping cream, cold
  • 0.25 cup full-fat sour cream, room temperature
  • 1 tbsp fresh lemon juice
  • 2 tsp pure vanilla extract

Instructions:

  1. Combine the base. Mix 1.5 cups graham cracker crumbs, 0.25 cup sugar, 0.5 tsp cinnamon, 0.25 tsp salt, and 6 tbsp melted butter in a bowl until it looks like wet sand. Note: This ensures every crumb is coated in fat so the crust doesn't fall apart.
  2. Form the crust. Press the mixture into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Freeze for 15 minutes. Note: Freezing is faster than refrigerating and sets the butter harder.
  3. Whip the cream. In a cold bowl, beat 1.5 cups cold heavy cream until stiff peaks form. The cream shouldn't move when you tilt the bowl.
  4. Cream the cheese. Beat 24 oz softened cream cheese and 1 cup sifted confectioners' sugar until smooth and airy. Note: Sifting the sugar prevents tiny white dots in your final slice.
  5. Add the tang. Fold in 0.25 cup sour cream, 1 tbsp lemon juice, and 2 tsp vanilla until completely incorporated.
  6. Lighten the mix. Gently fold the whipped cream into the cheese mixture using a spatula until no white streaks remain.
  7. Smooth the top. Spread the filling over the frozen crust and use an offset spatula to level the surface completely.
  8. Chill and set. Refrigerate for at least 6 hours until the center is firm to the touch. For the absolute best results, let it go overnight.