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Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.