2 3-inch springform
For the crust:
60-70g graham crackers, crushed
35g butter, melted
For the filling:
1 227g cream cheese, r.t
1/2cup powder sugar
100ml whipping cream
Add butter to the crushed crackers until it feels like wet sands.
Divide equally and press the mixture over the base of the 2 springforms.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In another bowl whipped the whipping cream until soft peak form.
Add in the vanilla to the cream cheese mixture and stir.
Add in the whipping cream and gently fold.
Pour the mixture equally over the crusts and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.