Blend the Graham cracker crumble, melted butter, and crystallized sugar in a medium bowl. Mix until the cookies are well coated with butter.
For a consistent croûte, press the mixture firmly on the bottom of a 9 × 13-inch baking dish. To help you tassele it, use the handle of a spoon or the bottom of a glass.
Put the dough in the fridge so it may chill while you make the garnish.
Get the cheesecake garnish ready:
In a large bowl, whisk the heavy cream until stiff peaks form. Do not.
Mascher the cheese with the cream in another large bowl until smooth and creamy.
By beating until everything is well combined and smooth, add the powdered sugar, vanilla extract, and lemon juice to the cream.
Once everything is well combined, gently mix in the whipped cream with the cheese mixture.
Put together the cheesecake layers:
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