Double Crust Cheesecake
1 cup butter, salted, melted
½ cup light brown or white granulated sugar
1 box graham crackers, crushed fine
2 cups heavy whipping cream
3 packages, 8 ounce each of cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup sour cream
4 tbsp confectioners sugar
1 tbsp vanilla extract
2 tsp lemon juice freshly squeezed
Crush the graham crackers and place into a medium sized bowl
Add the sugar and then the melted butter
Stir to combine well
Place half of the crust mix into the bottom of a springform pan
Using the bottom of a cup, press the crumbs down all across the bottom of the pan
Set the pan in the freezer to set the crust
Next, using a large bowl pour in the heavy whipping cream and mix for two minutes, add 2 tbsp confectioners sugar to stabilize the cream
In another bowl combine the softened cream cheese and the sugar. Add in the lemon juice, remaining confectioners sugar, sour cream and the vanilla.
Fold in half of the whipped cream gently, once that is complete, gently add the remaining whipping cream in a gentle fold also
Remove the crust from the freezer and pour the filling in.
Smooth the top of the filling
Use a spoon to add the remaining crust mix to the top. Spread evenly
Gently use the spoon to press the graham cracker mix down very gently
Continue until you have used the remaining crust mixture.
Place a piece of parchment paper, cut to the size of your springform pan, on top of the top crust layer
Using your hands, gently press down
Wrap the entire pan with a plastic wrap and refrigerate for at least 8 hours.
Slice and serve the next day, adding the topping of your choice