1.put about 5 graham crackers in a zip lock bag,then mash them up until they are mostly crumbs.
2.Now open the bag and transfer the graham cracker crumbs into a bowl. Then add ¼ cup of sugar. Warm the butter up for about a minute,it should be a liquid. Slowly pour the butter into the bowl with the graham cracker crumbs.
3.Mix the crumbs and the butter together until the crumbs are a darker shade of brown. Now you have made the crust. Put the crust in a pie container then pat it around the sides with a round cup. Store the crust in the freezer for an hour.
*Now we will make the crust, we will be using cream cheese, sour cream,powdered sugar,heavy whipping cream,vanilla extract, and a lemon.
1.Warm the cream cheese (3 blocks) in the microwave for 10 second bursts until it is nice and soft. Put the cream cheese in a bowl.
2. Add the sour cream (a cup)to the cream cheese, now slowly mix them together.
3. Now take ½ a lemon and squeeze the juice into the bowl with the cheese cake mix.
4. Now slowly mix them all together until it is nice and smooth.
5. Now add 3 cups of powdered sugar to the mix and mix that in.
6. Once you have finished mixing the powdered sugar in slowly add a few drops of vanilla extract. Start to mix again, keep mixing until you can’t see the vanilla extract anymore.
7. Slowly add ½ a cup of heavy whipping cream to the batter, but if the batter starts to turn into a liquid, leave the rest of the heavy whipping cream aside. Slowly mix the whipping cream. *Tip:mix around the side and cut through the middle.
8. It should be all the same color, if it isn’t, keep mixing.
9. Make sure that the crust has finished cooling, then take it out of the freezer. Very slowly pour the batter into the pan with the crust. Pat it down so that it doesn’t look uneven and so that it doesn’t overflow.
10. Now put the cake pan into the fridge and let it sit there for 2 hours.
Once the cheesecake has finished cooling, enjoy!!
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