No Bake Cheesecake

Crust

1. Lightly spray a 9-inch springform pan with nonstick baking spray. Line the sides of the pan with a parchment paper strip. Set aside.
2. In a medium bowl, add in the graham cracker crumbs and sugar. Stir to combine.
3. Pour in the melted butter and stir until all of the crumbs are coated with butter.
4. Add the crust mixture to the prepared pan and firmly press into the bottom.
5. Place in the fridge or freezer to chill while preparing the cheesecake filling.

Cheesecake

1. Add the heavy whipping cream in a large bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
2. In a separate large bowl, add the cream cheese. Beat with a hand mixer on medium until smooth and creamy.
3. Add in the powdered sugar and vanilla extract. Beat until incorporated.
4. Add in the sour cream and whipped cream. Beat until combined.
5. Pour the cheesecake batter on top of the crust and spread evenly with an offset spatula.
6. Place in the fridge for 8 hours until it’s set up.
7. Remove the ring from the springform pan and carefully pull the parchment paper off the side of the cheesecake. You can smooth the sides out with an offset spatula.
8. Slice and serve!