Double Crust Cheesecake

Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. Place the springform pan in the freezer to set, and the other half of crust aside on the counter.

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.