Graham Cracker Crust

1. Line an 8 or 9 inch square pan with parchment paper and spray with cooking spray.
2. Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.
3. Pour the crumbs into the pan. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Place the pan in the freezer to chill.

Cheesecake

1. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
2. Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl. Set aside.
3. In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Be careful not to overmix.
5. Carefully pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level. Tap the pan on the counter a few times to remove air bubbles.
6. Place the cheesecake in the fridge to chill for 8 hours, if not overnight. I like to let it set slightly before I very carefully cover the pan in plastic wrap, being careful not to touch the top of the cheesecake.
7. Cut the cheesecake into slices and serve. Enjoy!