Ingredients:
16 graham crackers (full sheets)
1/2 c. light brown sugar
1 stick salted butter, melted
3, 8-ounce blocks full-fat cream cheese, softened
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 lemons
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
Optional: Extra whipped cream, lemon curd, or fresh sliced strawberries for topping cheesecake

Supplies:
Food Processor, Electric hand or stand mixer with paddle and whisk attachment, 9 or 10 inch springform pan, rubber spatulas, large mixing bowl, measuring cups, measuring spoons, microplane for zesting, small cutting board, paring knife or small knife, small bowl
**Refrigerator and freezer access required**
 
A copy of the recipe will be provided after class is complete! 

Allergen warning**The recipe used in this class may contain dairy, wheat, soy, nuts, etc
Parental Guidance**Some parental guidance may be needed depending on learner's skillset and knowledge. We will be mixing, using appliances, and using finger dexterity to mix, form crust, and prepare the complete cheesecake.