In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×9-inch square pan or a 9-inch round springform pan to create an even crust layer.
Place the crust in the refrigerator to set while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Make sure there are no lumps for the best texture.
Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip, as this could cause the cream to curdle.
Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the fluffy texture.
Optional Gelatin for Stability:
If you want the cheesecake to be extra firm, dissolve 1 tablespoon of gelatin in 3 tablespoons of water. Let it sit for a few minutes until it blooms, then heat gently until it dissolves completely.
Allow the gelatin mixture to cool slightly, then fold it into the cream cheese mixture.
Assemble the Cheesecake:
Spread the cheesecake filling over the prepared crust, smoothing the top with a spatula.
For a decorative finish, use a fork to create gentle ridges or add swirls with a piping bag.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set fully.
Serve and Garnish:
Once set, remove the cheesecake from the refrigerator and decorate as desired. Pipe whipped cream around the edges or sprinkle with fresh berries.
Slice and serve this creamy, melt-in-your-mouth cheesecake, and watch it disappear!
