Cheesecake no bake

Crust:
 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham
crackers)
 2 tablespoons granulated sugar
 6 tablespoons butter, melted
Filling:
 16 ounces cream cheese, softened to room temperature (but not warm)
( cremma de brinza gen Mascarpone)
 1 teaspoon pure vanilla extract
 1 cup (4 ounces) powdered sugar
 1/2 cup sour cream( smintina)
 3/4 cup cold heavy whipping cream( frisca batuta)

DIRECTIONS
1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in
the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-
inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-
inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be
extra thick). Refrigerate until the filling is ready.
2. In a large bowl with an electric handheld mixer (or using an electric stand
mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3
minutes. Add the sour cream and whipping cream and mix until very thick and
creamy, 4-5 minutes.
3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and
refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit
sauce (see note above).