2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
1 cup heavy cream
225g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup fresh fruit or fruit puree or flavor of choice
Combine graham crackers
melted butter
and sugar in a bowl and mix well until it holds together.
Press the mixture firmly on a greased bundt cake pan to make the crust.
Place it in the refrigerator to set.
Whip the heavy cream in a large bowl until stiff peaks form.
In a different bowl
beat softened cream cheese until creamy.
Add powdered sugar gradually along with your flavor ingredient and beat well.
Combine both.
Add vanilla and sour cream to the whipped cream mixture and fold gently.
Fill this mixture into a prepared bundt cake pan and cover with thin foil.
Set in the fridge for 4 to 6 hours.
Once set
unmold the cake and serve with a drizzle of chocolate ganache or chopped nuts.