– In a bowl, stir together graham crackers and butter until all crumbs are wet. Press into the bottom of a 9-10 inch springform pan. Press firmly to ensure it doesn't fall apart. Pop into fridge while you make the filling.
– Pour cold water into a small bowl. Sprinkle gelatin over water and allow to bloom for 5 minutes. Pour heavy cream into a large mixing bowl. Add in 1/4 cup powdered sugar. Whip until stiff peaks form. Set aside.
In a separate large mixing bowl, cream together cream cheese and remaining powdered sugar until light and fluffy, about 2-3 minutes. Whip in sour cream and vanilla extract.
– Cover with plastic wrap and refrigerate 4 hours until set. Overnight is even better. Top with fresh berries or lemon curd, Slice and serve.