1 box of Graham crackers (about 27 graham crackers), smashed into soft crumbs
1/2 cup Light Brown Sugar
1 cup salted butter, melted
2 cups heavy whipping cream
3 (8 ounces) packages of cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 tbsp powdered sugar
2 tbsp corn starch (or more powdered sugar)
2 teaspoons lemon juice
1/2 tbsp vanilla extract
Start by making the crust. Mix the ingredients together until each crumb is coated in butter. Pour half into the bottom of a 9-inch springform pan and pack it down. Use the bottom of a measuring cup to ensure it’s really tight. Place the pan in the fridge to chill, and set the other half of the crust mixture aside on the counter.
Use a hand blender or stand mixer to whisk the heavy cream for 2 minutes at medium speed. Then add 2 tablespoons of powdered sugar or cornstarch to stabilize. Continue to whisk until stiff peaks form, about 4-5 minutes more.
Similarly, use a hand blender or stand mixer to cream the cream cheese and sugar together. Scrape the sides of the bowl as you go, and mix until it’s completely smooth.
Add sour cream, vanilla, lemon juice, and a pinch of salt. Whisk on high until smooth and creamy.
Fold in half of the whipped cream, gently, then fold in the other half. Remove the chilled crust from the fridge.
Pour the filling into the crust and smooth it out. You’ll need to tap it down while smoothing it to get rid of air pockets and make it even. Remember to leave space for the top crust.
Once the filling is smoothed out, use a spoon to sprinkle a portion of the remaining crust mixture on top. Use the back of the spoon to gently press it down and smooth it out over the cheesecake. Add the remaining crust mixture and chill.
Enjoy your delicious double crust cheesecake!