Preparation Steps

• In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined to form the crust.
• Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to press the crust evenly. Chill in the refrigerator.
• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
• Add the powdered sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
• Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours, or until set.
• Once set, release from the springform pan, slice, and serve chilled.