Double Crust Cheesecake

What You Need Crusts:

Crushed graham crackers, one box (approximately 27 crackers), to a fine powder
semi-sweet brown sugar, 1/2 cup
1 cup of melted salted butter for the cake:

2 cups heavy cream for whipping
Three eight-ounce containers of cream cheese, at room temperature
1/4 cup of sugar
Sour cream, 1/4 cup
Powdered sugar, 2 tablespoons
cornstarch, 2 tablespoons (or more powdered sugar)
juice from two teaspoons of lemon
1/2 teaspoon of vanilla essence
Two-Crust Cheesecake Recipe
Start by combining the crust ingredients. Mix the ingredients until the butter is equally distributed among the crumbs. Fill a 9-inch springform pan halfway with the mixture and press down firmly. If it's not tightly packed, it will crumble when you attempt to slice it. Use the base of a dry measuring cup to do this. Before placing the springform pan in the freezer to set, lay aside the remaining half of the crust on the counter.