Double Crusted Cheesecake

Ingredients

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.

Mix thoroughly

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

Enjoy!