Courtesy Of: Anonymous
In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" spring-form pan and up the sides.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.
In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula.
Cover and refrigerate at least 4 hours - overnight is better.
Ingredients
Directions
In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" spring-form pan and up the sides.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.
In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula.
Cover and refrigerate at least 4 hours - overnight is better.