The Best No-Bake Cheesecake

For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and up the sides of 9.5-inch deep pie plate (see note).

For the filling, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the cream cheese, vanilla and powdered sugar until smooth and creamy, 2 to 3 minutes.

Add the heavy cream and sour cream and mix until very thick and creamy, 2 to 3 minutes. Don't over mix.

Spread the filling evenly into the prepared crust.

Cover with plastic wrap and refrigerate at least 4 hours or up to overnight to set up fully. Serve plain, with fresh fruit, or a fruit sauce (see note below).