• Lightly grease a 9" springform pan or pie plate.

Graham cracker crust

• Finely crush graham crackers or pulverize in a food processor. You can place them in a gallon sized bag, close it and use a rolling pin or something round that rolls, to crush them.
• Combine crumbs with brown sugar, salt, and butter.
• Place into prepared pan and press into bottom of sides about ½" to ¾" up the sides of pan. Place into freezer while you make filling.

Cheesecake

• In large bowl or stand mixer, beat cream cheese and powdered sugar until smooth.
• Add lemon juice, vanilla, sour cream, and mix until well combined.
• Place your heavy cream into a separate, small bowl and beat until stiff peaks form.
• Gently fold the beaten heavy whipping cream into the cheesecake mix.
• Pour the mixture into the graham cracker crust.
• Place the cheesecake into the refrigerator for 4-6 hours. Add a topping, if desired. Slice and enjoy!