INGREDIENTS

Crust

12 – 14 graham crackers, crushed
1/4 cup granulated white sugar
1/2 cup melted butter

Cheesecake

2 tablespoons (around 2 sachets) unflavored gelatin (I used Knox)
1/2 cup cold water
2 bars (225 grams or 8 ounces each) cream cheese, at room temperature
1/2 cup granulated white sugar
1 cup (250 ml) whipped cream (I used all-purpose cream)
1 cup (250 ml) yogurt or sour cream

DIRECTIONS

1. Combine crust ingredients in a medium bowl. Mix well. With the aid of a spoon, press onto the bottom of a 9 – inch springform pan, covering it completely. Chill in the refrigerator until ready to use.
2. In a saucepan, disperse the gelatin in water. Set aside for 5 minutes to allow the granules to swell.
3. Place the saucepan over LOW heat, stirring continuously until gelatin granules have dissolved completely, taking care that it DOES NOT BOIL, because boiling weakens the gelatin structure. Once dissolved (it will resemble runny syrup), remove from heat and set aside.Photobucket
4. If using all – purpose cream: in a medium sized bowl that has been chilled in the refrigerator, using you hand mixer with the whisk attachment, whisk cream until soft peaks form (when you lift the whisk afterwards, a “peak” forms on the surface of the cream)
5. In a large bowl of a stand mixer, or simply using your hand mixer with the whisk attachment, beat cream cheese until light and fluffy. You may use the same hand mixer whisk you used to beat the all-purpose cream. Add the sugar, whipped cream and sour cream.Photobucket
6. Pour in the gelatin mixture into the cream cheese mixture. Continue to beat until smooth.
7. Pour the mixture onto the prepared pan. Level the surface of the cheesecake with a spatula. Chill overnight. Serve as is, or with the topping of your choice.