Ingredients for the crumbs:

• 1 cup                      Graham cracker crumbs
• ¼ cup                     Brown sugar
• 3 Tbsp                     Butter, melted
• ¼ each                    Lemon zest (zest from half a lemon)

Ingredients for the cake batter:

• 1 ¼ cups                 Heavy cream
• 24 ounces              Cream cheese, softened (3 8oz packages)
• ¼ cup                      Granulated sugar
• 3 Tbsp                     Powdered sugar
• ¼ cup                      Sour cream
• 2 tsp                        Lemon juice
• 1 tsp                        Vanilla extract (or 1 vanilla bean scraped)

Directions:

1. Mix together the ingredients for the crumbs.
2. Combine the cream cheese and granulated sugar. Mix together until it is smooth scraping the sides and bottom.
3. Add the powdered sugar, sour cream, lemon juice and vanilla extract. Mix until all combined.
4. Using a whisk attachment on the electric mixer or by hand, whisk heavy cream to stiff peaks (if whisking by hand the heavy cream and the bowl should be cold).
5. Fold the whipped cream with the cream cheese mixture until it is fully combined and there are no streaks. Place cheesecake mixture into a piping bag.
6. Prepare individual cups or bowls. Sprinkle a layer of crumbs and then pipe the cream cheese mixture on top, refrigerate for 2 hours or more. Decorate with crumbs or fruit when serving.