Preheat oven to 350° F. Spray an 8x8 or 9×9 baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray it with cooking spray.

Add the graham crackers to a food processor and pulse until they're fine crumbs. Add in the melted butter and pulse until the mixture becomes coarse and sandy.

Dump the mixture into the baking pan and spread it into an even layer. Use the bottom of a measuring cup or glass to firmly pack down the crust. Bake for 6-7 minutes or until lightly browned around the edges. Let the crust cool while you make the cheesecake filling.

Clean out the bowl of the food processor and add in all of the cheesecake ingredients. Purée until it's smooth scraping down the sides of the bowl as needed.

Pour the cheesecake mixture onto the crust. Use a rubber spatula and smooth it into an even layer. Tap the pan on the counter a couple times to remove any air bubbles. Bake for 18-22 minutes, or until the edges are set and center jiggles slightly.

Remove from the oven and let it cool completely on a wire cooling rack. Cover and refrigerate for at least 6 hours or overnight before serving.