The Best No-Bake Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 2 Tablespoons Granulated Sugar
• 6 Tablespoons Butter, Melted
• FOR THE FILLING:
• 16 ounces, weight Cream Cheese, Softened To Room Temperature (but Not Warm)
• 1 teaspoon Pure Vanilla Extract
• 1 cup Powdered Sugar
• 1/2 cups Sour Cream
• 3/4 cups Cold Heavy Whipping Cream

1. For the crust, in a medium bowl, combine cracker crumbs and sugar. Stir in melted butter until well-combined. Press the mixture into the bottom and 1 or 2 inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9 1/2-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until filling is ready.
2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
3. Spread filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.

graham cracker crumbs, sugar, butter, filling, weight cream cheese, vanilla, powdered sugar, sour cream, ube

Taken from tastykitchen.com/recipes/desserts/the-best-no-bake-cheesecake/ (may not work)