Graham cracker crust
1 1/4 cups heavy whipping cream
24 ounces full-fat cream cheese
1/2 cup sugar
2 Tbsp. powdered sugar
1/4 cup sour cream
2 tsp. lemon juice
1 tsp. vanilla
Directions:
Whip the heavy cream into stiff peaks and set aside. In another bowl beat cream cheese and sugar until smooth. Add powdered sugar, sour cream, lemon juice and vanilla. Beat until smooth and combined. Fold the heavy whipping cream into the cheesecake filling. Place in graham cracker crust. Refrigerate for at least 6-8 hours before serving.
