Makes 4-6 servings 

• 3/4 cups (180ml) heavy cream or heavy whipping cream
• 14 ounces (407g) full-fat brick cream cheese, softened to room temperature
• 1/3 cup (60g) granulated sugar
• 1 1/4 tablespoons (9g) confectioners’ sugar
• 3 tablespoons (36g) sour cream, at room temperature
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 3 cups of crumbled graham crackers or combination of brown butter cookie crumble and graham crackers, chopped finely (see recipe for Brown Butter Cookies)
• macerated fruit of choice

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Spoon mixture onto bed of crumbled graham crackers or combination of brown butter cookie crumble and graham crackers (see recipe for Brown Butter Cookies) and top with macerated strawberries or fruit of choice.