Easy and Delicious No-Bake Lemony Cheesecake

EASY AND DELICIOUS NO-BAKE LEMONY CHEESECAKE
16 graham crackers (full sheets)
½ c. light brown sugar
1 stick butter, melted
3 (8-oz.) packages cream cheese, room temp
½ c. sugar
¼ c. powdered sugar
3 T. fresh lemon juice
Zest of 1 lemon
¼ c. sour cream
1 ¼ c. heavy cream
1 t. vanilla
Lemon slices, garnish
Lemon curd/berries, garnish if desired
1. CRUST: Place crackers and brown sugar in food processor. Process until finely ground.
2. With processor running, slowly pour in melted butter. Process until mixture is texture of coarse sand. Transfer to springform pan. Using a measuring cup, press crust into bottom and up sides of pan (about 2”). Press firmly to pack and make evenly crust. Place in freezer for 30 minutes at least.
3. FILLING: In bowl of stand mixer, beat cream cheese until smooth. Add sugar and beat to combine. Scrape sides as needed.
4. Add powdered sugar, lemon juice/zest and sour cream. Beat to combine and smooth, scrape sides.
5. In medium bowl, combine heavy cream and vanilla. Using hand mixer with whisk attachment, whip until stiff peaks form on medium-high speed.
6. Add 1/3 of whipped cream to cream cheese mixture and gently fold with rubber spatula. (Scoop the mixture from bottom of bowl and fold over the top to combine the mixture.)
7. Add remaining 2/3 of whipped cream and continue to gently fold until completely combined.
8. Remove crust from freezer and add filling. Gently push into an even layer and smooth top with back of spoon. Cover with plastic wrap and refrigerate overnight.
9. Loosen cheesecake from springform pan. Garnish with lemon slices. Cut pieces with warm knife and serve with a dollop of lemon curd of sweet berries