To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter.

Bake only the top side at 325°F for 8-10 minutes until golden brown. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extra 5 for the outside coating.

To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. Beat with the whisk attachment on high speed for 2-3 minutes, scrapping the sides and bottom of the bowl frequently until fully combined, smooth and softened.

Once the cream cheese is smooth, add half the heavy cream and sour cream. Beat for 1-2 minutes until the cream cheese is well combined.

Add the rest of the heavy cream, powdered sugar and vanilla extract. Beat until fluffy and soft peaks form.

Pick a serving platter that fits the cake length of 4 graham cracker sheets. Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put a little bit of filling on the bottom to help hold the first layer in place.

Spread a thick, even layer of the cream filling over the first layer of graham crackers.

Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers.

After the last layer, finish with the remaining frosting on top.

Sprinkle and press all sides of the cake with crushed graham crackers. Cover loosely and refrigerate for at least 4 hours or overnight.