Pulse the graham crackers in the food processor until you get fine crumbs.
2. Step
Transfer to a bowl, add the sugars and mix.
3. Step
Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
4. Step
Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
5. Step
Beat for 2 minutes and add lemon and vanilla. In another bowl, beat the heavy whipping cream with the granulated sugar until you get stiff peaks.
6. Step
For the dalgona, add the instant coffee, brown sugar, and water into a bowl and mix them with a spoon until the coffee is dissolved, then whip on high for about 3 minutes, until creamy and almost like whipped cream.
7. Step
Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
