Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
No Bake Cheesecake:
Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.
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Notes
Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.Freezing Instructions: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.