Ingredients:
°1 package graham crackers (about 27 graham crackers), crushed into fine crumbs
°1/2 cup light brown sugar
°1 tsp melted salted butter
+cake:
°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
Methods:
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.