- 1/2 cup butter, melted
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups cold heavy whipping cream
- 3 (8- ounce) packages cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
For the Crust
Prepare crust ingredients: Lightly coat a 9- inch springform pan with nonstick spray. Set aside. In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
Press into pan and freeze: Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the freezer while you prepare the filling.
For the Cheesecake
Whip heavy cream: In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
Mix cream cheese filling ingredients: In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
Fold in whipped cream: Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
Spread cheesecake filling over crust: Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula. Cover and chill for 4 hours or overnight.