Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
For the filling:
2 cups heavy cream
1 cup powdered sugar
2 teaspoons vanilla extract
16 ounces cream cheese, softened
1/2 cup sour cream
For the topping:
1/2 cup graham cracker crumbs, toasted
Instructions:
Prepare the crust:
In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until the crumbs are well coated.
Press the mixture into the bottom of a 9-inch springform pan or a similar serving dish. Ensure it’s packed and even. Chill in the refrigerator for about 30 minutes to set.
Make the filling:
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
In another bowl, beat the softened cream cheese with sour cream until smooth.
Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
Pour this filling over the chilled crust, smoothing the top with a spatula.
Add the topping:
Sprinkle the toasted graham cracker crumbs evenly over the top.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, which is ideal for it to set properly.