Grease a 9-inch springform pan very lightly with baking spray. 

In a large bowl, stir together the graham cracker crumbs and melted butter.*

Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly. 

Place the crust in the freezer to chill for 20 minutes while you prepare the filling. 

Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks — about 2 minutes. Remove the whipped cream to a separate bowl. 

Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time. 

When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy — about 2 minutes. 

Add the whipped cream back to the cream cheese mixture and fold it in gently. 

Add the cheesecake filling to the chilled crust and smooth out the top. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight. 

When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan. 

To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice. 

Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.