No-Bake Cheesecake

• 20 sheets Graham crackers
• 2 tablespoons packed brown sugar
• 3/4 stick unsalted butter, melted
• 450 grams cream cheese, at room temperature
• 1 can sweetened condensed milk
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract

1. Make the crust: Place the graham crackers, sugar, and salt in a food processor fitted with the blade attachment and pulse into an even crumb, about 10 pulses. Drizzle in the butter and pulse to incorporate. The mixture should hold together in your hand when squeezed.
2. Press the crust into the pan: Transfer the crust mixture into a 9-inch springform pan. Press the crumbs evenly over the the bottom and 1 inch up the sides of pan, using a heavy-bottomed cup as needed to press the mixture into the pan.
3. Chill the crust: Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.
4. Make the filling: Place the cream cheese in a large bowl and beat with an electric hand mixer on medium speed until smooth. Add the sweetened condensed milk, lemon juice, and vanilla and continue to beat until completely smooth, about 2 minutes.
5. Chill the filling: Pour the filling into the crust and smooth the top with an offset spatula. Refrigerate at least 4 hours, but preferably overnight.
6. Remove from the pan and serve: Before serving, remove the sides of the springform pan. Use a long, thin knife dipped in hot water and then dried to slice the cheesecake.

crackers, brown sugar, unsalted butter, cream cheese, condensed milk, freshly squeezed lemon juice, vanilla

Taken from www.epicurious.com/recipes/member/views/no-bake-cheesecake-5909ebd34321d935776c6ac5 (may not work)