No Bake Cheesecake

Lightly grease a spring form pan with non stick spray.
Pulse the graham crackers in a food processor until very finely ground.
16 (240 g) graham crackers, full sheet
Add graham cracker crumbs, sugar and melted butter to a medium bowl, then stir to combine together.
1/4 cup (50 g) granulated white sugar, 10 tbsp (140 g) unsalted butter, melted
Tightly press the graham cracker crumbs into the bottom of the springform pan using a 1/4 cup measuring cup.
Place in the freezer for 20 minutes while making the filling.

Add the cream cheese to a large bowl. Mix it with an electric mixer on medium speed just until it is smooth with no lumps. Be careful not to over mix.
32 oz (907 g) cream cheese, at room temperature
Add in the sweetened condensed milk, lemon juice, vanilla, and sift in the powdered sugar. Then, mix on medium-low speed just until combined. Scrape the sides of the bowl with a rubber spatula as necessary.
1/2 cup (164 g) sweetened condensed milk, 1 tbsp (15 ml) vanilla, 2 tbsp (15 ml) lemon juice, freshly squeezed, 1 cup (130 g) powdered sugar
Add the heavy cream to a medium bowl and whip with an electic mixer on high speed until stiff peaks form.
3/4 cup (180 ml) heavy whipping cream, cold
Gently fold the whipped cream into the batter with a rubber spatula.
Pour the cheesecake batter to the prepared crust. Gently smooth it out with a mini offset spatula.
Cover the cheesecake with plastic wrap and chill it in the fridge for at least 12 hours, or overnight.
Once the cheesecake has chilled, run a butter knife around the edges of it to more easily separate it from the pan. Then release the clamp on the springform pan and gently remove the side of the pan from the cheesecake. Transfer the cheesecake to a serving plate. Top with berries and enjoy!