(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add graham crackers to the bowl of a food processor and pulse until crumbs form. Add brown sugar and pulse until combined.
Add Country Crock Spread and pulse until combined. Transfer crumb mixture to 9 x 13-inch baking pan and spread evenly. Press the crust down with spatula. Place in freezer while the cheesecake batter is made.
In a stand mixer with a whisk attachment, or with a hand mixer, beat cream cheese at medium speed until creamy. Add sugar and beat until fully incorporated. Add heavy cream, sweetened condensed milk, sour cream, lemon juice and vanilla, and beat until completely smooth.
Pour the cheesecake batter into the prepared baking pan. Refrigerate cheesecake overnight. Before serving, garnish the cheesecake in 3 equal parts with your favorite toppings or try our toppings!
Apple Pie Filling
Melt Country Crock Spread in large skillet over medium heat. Add apples and sauté for 2-3 minutes.
In a small bowl combine water and cornstarch and pour over apples, stirring gently.
Add sugar and cinnamon, mix well and remove from heat.
Add sugar to saucepan and cook over medium heat, about 10 minutes or until melted, whisking frequently. Stop whisking and continue to cook swirling pan and brushing sugar crystals down from sides, until sugar turns dark amber.
Carefully add Country Crock Original Spread and whisk until combined. (Mixture will bubble up.) Slowly pour heavy cream into the caramel and whisk until fully incorporated. Cool for about 15 minutes.
Heat the heavy whipping cream in the microwave just before it bubbles up. Pour the warm cream over the chocolate chips and let stand for 5 minutes. Whisk the cream and chocolate until they come together to a desired smooth consistency.