Prepare the Crust:

1. Use a food processor or blender to grind the graham crackers into fine crumbs.
2. Stir the crumbs together with brown sugar and melted butter until the mixture resembles moist sand.
3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
4. Place in the freezer for 10 minutes to help the crust set.

Prepare the Filling:

1. Whip the heavy cream on medium-high speed until it forms stiff peaks (about 5 minutes).
2. In a separate bowl, beat the cream cheese with the sugar until the mixture is smooth and fully blended.
3. Mix in the sour cream and vanilla extract until the texture is completely lump-free.
4. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.

Assemble the Cheesecake:

1. Spoon the filling into the prepared crust and smooth the top with an offset spatula.
2. Cover tightly with foil or plastic wrap and chill in the refrigerator for a minimum of 6 hours or overnight.
3. Carefully release the cheesecake from the springform pan, top as desired, and serve cold.