Double Crust Cheesecake

Ingredients:

**For the Crust:**
– 1 box graham crackers (about 27 crackers), crushed into fine crumbs
– 1/2 cup light brown sugar
– 1 cup salted butter, melted

**For the Cheesecake:**
– 2 cups heavy whipping cream
– 3 (8oz) packages cream cheese, at room temperature
– 1/2 cup sugar
– 1/4 cup sour cream
– 2 tbsp powdered sugar
– 2 tbsp cornstarch (or extra powdered sugar)
– 2 tsp lemon juice
– 1/2 tbsp vanilla extract

Instructions for Making Double Crust Cheesecake:

**Step 1: Prepare the Crust**
– Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl, mixing until all the crumbs are evenly moistened.
– Press half of the mixture into the bottom of a 9″ springform pan, using the bottom of a dry measuring cup to pack it down tightly. If the crust is too loose, it will crumble when slicing.
– Place the pan in the freezer to set and leave the remaining crust mixture aside for later.

**Step 2: Whip the Cream**
– In a mixer, whip the heavy cream for about 2 minutes on medium-high speed. Add 2 tbsp of powdered sugar or cornstarch to help stabilize the cream.
– Continue whipping until stiff peaks form, around 4-5 minutes.

**Step 3: Prepare the Cheesecake Filling**
– In the same or a separate mixer, beat the cream cheese and sugar until smooth and fully combined, scraping down the sides of the bowl as needed.
– Add the sour cream, vanilla extract, lemon juice, and the remaining powdered sugar. Beat on high speed until the mixture is fluffy and well-blended.

**Step 4: Combine Whipped Cream and Cream Cheese Mixture**
– Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the remaining half. Be careful to retain the light texture of the filling.

**Step 5: Assemble the Cheesecake**
– Remove the springform pan from the freezer and pour the cream cheese filling over the bottom crust. Smooth it out, pressing down to eliminate air pockets and ensure there’s space for the top crust.
– Sprinkle half of the remaining graham cracker crumbs over the top of the cheesecake, smoothing and pressing them down gently. Add the rest of the crumbs, continuing to press them in as tightly as possible.

**Step 6: Set the Cheesecake**
– Place a sheet of parchment paper over the top of the cheesecake and press down firmly with your hands.
– Wrap the entire springform pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set.

**Step 7: Serve**
– Once set, slice and serve. Fresh strawberries on the side make a great addition.

Notes:
– You can whisk by hand if you prefer, but it will require more effort.
– Store-bought graham cracker crumbs can be used, but homemade crumbs from a food processor work well.
– Stabilizing the whipped cream with powdered sugar or cornstarch helps the cheesecake hold its shape better, especially in warmer conditions.
– This recipe is for a no-bake cheesecake and may not be suitable for a baked version, though it hasn’t been tested.