Ingredients
1 sleeve graham crackers, crushed (about 1 1/4 c.)
5 tbsp. melted butter
1/4 c. granulated sugar
Pinch of kosher salt
1 1/3 c. heavy cream
2 (8-oz.) blocks cream cheese, softened
1/4 c. sour cream
1 c. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
Juice of 1 lemon
1/4 c. pink lemonade mix
Pink food coloring (optional)
Halved strawberries, for garnish
Preparation
Step 1Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.Step 2Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. Reserve 1/2 cup of whipped cream for garnish. Step 3In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt. Step 4In a small bowl, combine lemon juice and pink lemonade until powder is dissolved; add to cream cheese mixture and mix until well incorporated. Add pink food coloring, if using, until desired color is reached. Fold whipped cream into cream cheese mixture, then pour mixture over crust and smooth top with an offset spatula. Step 5Cover and refrigerate until set, at least 4 hours. Step 6When ready to serve, pipe reserved whipped cream around edges of cheesecake and top with strawberries.
