This is cheesecake with intent. Rich, dense, unapologetically smooth—each bite glides across your tongue like it owns the place. You finish this slice, you don’t go back to dishes or emails. You melt into the couch like wax. You let your eyes half-close and your shoulders drop. This isn’t just a dessert—it’s a permission slip. A soft, edible reminder to slow the hell down and taste something real.

No judgment if you keep the whole thing to yourself and call it therapy.

Serve with whipped cream and fresh berries tossed with a splash of lemon juice and honey to really impress your guests.

What you need.

Crust:

1. 1 ½ cups graham cracker crumbs
2. ¼ cup sugar
   
3. ½ cup melted cannabutter

Filling:

1. 3 (8 oz) blocks cream cheese, room temp
2. 1 cup sugar
3. 1 tsp vanilla extract
4. 3 large eggs
5. ½ cup sour cream
6. 2 tbsp all-purpose flour
7. Zest of 1 lemon

What you need to do.

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
   
2. In a bowl, mix graham cracker crumbs, sugar, and melted cannabutter. Press firmly into the pan to form the crust. Bake 10 minutes, then let cool.
   
3. In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and flour—beat until fluffy.
   
4. Add eggs one at a time, mixing gently. Stir in sour cream and lemon zest.
   
5. Pour filling into crust. Tap out any air bubbles like they owe you money.
   
6. Bake for 50–60 minutes. Center should still jiggle slightly.
   
7. Turn off oven, crack the door, and let the cheesecake sit inside for 1 hour (prevents cracks).
   
8. Chill for at least 4 hours or overnight. You know better than to rush greatness.