1. Prepare the Double Crust

1. Preheat your oven to 325°F (160°C) if baking the crust.

2. In a bowl, combine:

   • 2 1/4 cups biscuit crumbs
   • 3/4 cup melted butter

   Mix until all crumbs are evenly coated.

3. Set aside about 3/4 cup of the buttery crumb mixture in a separate bowl for the topping later.
4. Press the remaining crumb mixture firmly into the bottom of a 9-inch springform pan. You can also press some slightly up the sides if desired.
5. Bake for 8–10 minutes, then let cool completely.
   (Or chill for 20 minutes if using a no-bake crust method.)

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sweetened condensed milk and mix until fully combined.
3. Blend in:
   • sour cream
   • eggs
   • vanilla extract
   • lemon juice
4. Mix just until smooth and silky. Avoid overmixing.
5. Pour the filling over the prepared crust.

3. Bake the Cheesecake

1. Bake at 325°F (160°C) for 50–60 minutes, or until:
   • the edges are set
   • the center still has a slight jiggle
2. Turn off the oven and crack the door slightly. Let the cheesecake rest inside for 1 hour.
3. Remove and cool completely at room temperature.
4. Refrigerate overnight until fully chilled and firm.

4. Create the Whipped Cream Border

1. In a cold bowl, whip:
   • 1 cup cold heavy cream
   • 2 tablespoons powdered sugar
2. Beat until stiff peaks form.
3. Transfer to a piping bag fitted with a large star tip (such as a Wilton 1M).
4. Pipe large swirls or rosettes around the outer edge of the cheesecake.

5. Add the Crumb Crown

1. Take the reserved buttery crumb mixture.
2. If the crumbs have clumped together, gently break them apart with your fingers until they resemble coarse sand.
3. Sprinkle generously over:
   • the center of the cheesecake
   • parts of the whipped cream border