No Bake Cheesecake

In a small bowl, stir graham cracker crumbs, granulated sugar, and melted butter together to moisten. Be sure every crumb is coated in butter to have a crust that sticks together. Press into an 8 or 9-inch glass pie plate and refrigerate for at least 15 minutes.

In a large bowl, using an electric hand mixer, beat the room temperature cream cheese together with granulated sugar and vanilla extract.

With the mixer on, add the cold heavy cream in four increments, letting it whip into the cream cheese after each addition.

Scrape the sides and bottom of the bowl with a rubber spatula after each addition.

Once all the heavy cream has been added, whip the filling for 1 minute until thick and light and it holds its shape easily**.

Scrape sides and bottom of the bowl one last time to ensure everything is fully mixed and smooth.

Pour filling into the prepared pie shell and smooth the top. Cover with plastic wrap and refrigerate 6 hours to overnight*** to ensure a fully set cheesecake.

To serve, cut into 8 equal pie shaped pieces and top with two tablespoons of pie filling (or topping of choice), if desired.