Pulverize the graham crackers using a food processor until they become fine crumbs.

Mix together the crumbs, brown sugar and melted butter.

Pour the mixture into a 9-inch spring foam pan. Press with a glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.

Freeze for about 10 minutes while you prepare the filling.

In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form.

In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.

Add sour cream and vanilla extract, and beat for another 2 minutes until smooth.

Add the whipped cream into the cheesecake filling. Gently mix until combined.

Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.

Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days.

Gently remove the rim. Serve with pie filling and enjoy!