Instructions

1. Cut 16 ounces cream cheese into 1/2-inch cubes and set in a large bowl at room temperature until softened, about 1 hour. Meanwhile, if not using a store-bought crust, make the graham cracker crust.
2. Make the crust:
3. Place 6 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 30-second intervals until melted, about 1 minute.
4. Break up 12 full-size graham crackers and place in the bowl of a food processor fitted with the blade attachment. Add 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Pulse until the crackers are broken down into fine, even crumbs, 8 to 12 pulses. Drizzle in the butter and pulse to incorporate. (Alternatively, add 1 1/2 cups graham cracker crumbs, the sugar, cinnamon, and salt to the bowl of melted butter and stir to combine.) The mixture should hold together in your hand when squeezed.
5. Transfer the crumb mixture to a 9-inch pie plate (not deep dish). Press the crumbs evenly over the the bottom and up the sides of pan, using a heavy-bottomed cup as needed to press the mixture into the pan.
6. Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.
7. Make the filling:
8. Beat 3/4 cup cold heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
9. Beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Do not overmix. Scrape down the sides of the bowl with a rubber spatula. Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Gradually beat in 1 cup powdered sugar on low speed until combined, stopping to scrape down the sides of the bowl as needed. Gently fold in the whipped cream.
10. Transfer the filling to the pie crust and smooth the top. Cover and refrigerate until firm, at least 4 hours, preferably overnight. Top as desired right before serving.