In a medium bowl, mix the graham cracker crumbs with the brown sugar. Add the melted unsalted butter and mix to combine.

Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.

Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan.

Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides. Make sure the crust is very packed. Take your time packing it. This will prevent the crust from falling apart when you are ready to serve the cheesecake.

Place the crust in the freezer for at least 15 minutes.

To make the cheesecake filling, add the cream cheese to a large mixing bowl. Beat the cream cheese with a mixer. You can use a stand mixer with the paddle attachment, or a hand mixer. Beating time should be around 2 minutes, until the cream cheese is smooth.

Add the powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another 2 minutes at medium speed until combined.

Set it aside.

In another large bowl, whip the heavy cream by beating with a mixer at medium speed for about 3 minutes, until stiff peaks form. If using a stand mixer, use the whisk attachment.

Add half of the whipped cream to the cream cheese mixture, fold with a spatula to combine.

Once the first half is incorporated, add the remaining whipped cream to the mixture. Fold again until the batter is smooth and creamy.

Remove the cheesecake pan from the freezer.

Pour the batter on the bottom of the cheesecake pan. Use a spatula to smooth out the top, and to spread the mixture evenly.

Place the cheesecake in the fridge for 6 hours or overnight.

Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipping cream in a piping bag fitted with the tip of your choice, I used a 4B.

Pipe the whipped cream on top of the cheesecake, and top with the desired berries.

Slice and serve.

See the notes section for more options on toppings.

Store the cheesecake in the fridge for up to 4 days. You can freeze the cheesecake as well. To freeze, wrap it tightly in plastic, and place it in an air tight container. Sometimes it can be easier to cut into slices before freezing, making sure the plastic wrap is directly placed on the surface of the cheesecake, so it doesn’t form a skin.

Freeze for up to 2 months. To thaw, simply place it in the fridge overnight.