Ingredients

The following ingredients have 8 Servings
  • 1 cup graham cracker crumbs (about 8 sleeves)
  • 5 tbsp unsalted butter (melted)
  • 2 tbsp cold water
  • 1 1/2 tsp plain powdered gelatin (I bought a box of little packets)
  • 2 (8 oz) packages original cream cheese (room temperature for 30 minutes)
  • 3/4 cup powdered sugar
  • 1/3 cup sour cream (room temperature for 30 minutes)
  • 2 tsp vanilla bean paste*
  • pinch salt
  • 3/4 cup heavy whipping cream
  • 3/4 cup sour cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla bean paste (or vanilla extract)

Instruction

  • To make the crust, in a medium size mixing bowl combine the graham cracker crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a 8x8 or 9x9 inch pan. Place in the freezer to chill while preparing the filling.
  • In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
  • In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla and sour cream, beat just until combined.
  • Place the gelatin mixture in microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes, then with mixing speed on low, slowly add the gelatin to the cream cheese, mixing until combined.
  • Using a hand mixer (or if you have another bowl for your mixer, use that), in a medium bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold in the whipped cream into the mixture. The whipped cream will loosen the filling up a bit and make it slightly more spreadable.
  • Carefully spread the filling into the chilled crust. Spread into a smooth, even layer.
  • Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cheesecake.
  • Place in the refrigerator and chill for at least 4 hours before slicing and serving.