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°1 package graham crackers (about 27 graham crackers), crushed into fine crumbs

°1/2 cup light brown sugar

°1 tsp melted salted butter


°2 cups heavy whipped cream

°3 packages (8 ounces) cream cheese, room temperature

°1/2 cup sugar

°1/4 cup sour cream

°2 tablespoons powdered sugar

°2 tablespoons cornstarch (or more powdered sugar)

°2 teaspoons lemon juice

°1/2 tbsp vanilla


When the filling is streamlined, use a spoon to sprinkle some of the remaining pieces. Use the back of a spoon to smooth it over the cheesecake while gently pressing down. Add the remaining scraps, smooth and press. You may have a large number of coins, but that’s okay. Try to squeeze them as hard as possible.

Use a piece of paper to cover the highest point of the cheesecake and push it still for now. Completely wrap the springboard container in plastic wrap and refrigerate for at least 8 hours, ideally short term.

cut and present. I like the new strawberry afterthought.

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