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1
In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes.
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2
Slowly add the cream cheese and beat until fully incorporated.
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3
Spread 1 1/2 cups cream cheese mixture on the bottom of a springform pan and arrange a layer of graham crackers on top.
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4
Spread another 1 1/2 cups cream cheese mixture and one more layer of graham crackers.
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5
Spread the remaining cream cheese mixture on top, making sure you have a smooth top.
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6
Cover the pan with plastic wrap, making sure it touches the top layer, and freeze until firm, about 2 hours.
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7
Remove from the freezer and place in the refrigerator for about 6 hours to defrost but still remain firm.
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8
Place the remaining graham crackers in a food processor and grind until you have fine crumbs.
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9
Using your hand mixer, whip the remaining 1 cup cream until stiff peaks form and add the cinnamon and the remaining 3 tablespoons sugar.
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10
Remove the plastic wrap and the side of the pan and frost the cake all over with the cinnamon cream.
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11
Sprinkle the whole top of the cake with graham cracker crumbs.
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12
Serve cold.
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13
What Really Makes This Recipe Sing: This is a wonderful cake to serve while entertaining in the summer.
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14
Your guests will be amazed at this.
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15
And to think, you didn't even have to turn your oven on.
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16
BYOC: Melt your favorite farmer's market berry preserve and serve as a sauce.
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17
If you can't fine chocolate graham crackers, try using chocolate wafers.
