You can use a whisk and your arms if you’ve got more stamina than I do.
You can buy already made graham cracker crumbs in most grocery stores, but I crush mine in my food processor.
Stabilizing the whipped cream (adding the powdered sugar or cornstarch) is optional but may help the cheesecake retain its shape after slicing (and the temperature increasing) for longer.
I do not think this would work with a baked cheesecake, but I haven’t tried it.
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