Halloween Bark Cheesecake

Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tbsps brown sugar
• 1/4 cup melted butter

Filling:

• 500 g cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 1/3 cup sour cream
• 1 1/2 cup whipping cream
• Half of a Halloween Bark slab, finely chopped

1. For the crust, whisk graham cracker crumbs and sugar in a medium-size bowl.
2. Add melted butter and stir with a fork to combine well.
3. Pour mixture into a 9in springform pan.
4. Use the flat bottom of a measuring cup or ramekin to pack the crumbs into the bottom of the pan and use your fingers to pack crumbs tightly into the sides of the pan.
5. Refrigerate or freeze for 15 minutes.
6. To make the filling, beat cream cheese in a large bowl until smooth and creamy.
7. Add powdered sugar and stir until combined.
8. Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
9. Add sour cream and stir well.
10. In a separate bowl, whisk heavy cream on high speed (preferably using an electric mixer) until it forms stiff peaks.
11. Fold your whipped cream into cream cheese mixture until smooth and well-combined. Fold in chopped Halloween Bark.
12. Spread cheesecake mixture evenly over prepared graham cracker crust.
13. Cover and refrigerate at least 4 hours. Overnight is best.
14. Top with additional chopped Halloween bark before serving.