Combine the graham cracker and granulated sugar in a blender. Grind to a state of sand.
Pour the crumbs into a deep bowl, add the melted butter and knead by hand. You may have to add some more butter. The mass should clump in the hand during compression.
Pour everything into a round shape (9–9.5 inches in diameter), tamp with a cup with a straight bottom, forming high sides. Leave to freeze in the refrigerator while preparing the filling.
Mix cream cheese, vanilla, and powdered sugar. Beat with a mixer until fluffy (about 2-3 minutes).
Add sour cream and cold heavy cream, whisk for another 5 minutes.
Pour into a crust and leave in the refrigerator for at least a few hours, and preferably all night. Cover the form with a cling film.
Serve with berry sauce or fresh fruit.