Dill Pickled Cheese Cake with Creamy Topping

1In a large mixing bowl, combine the softened cream cheese, (2 cups) sour cream (1 cup), and mayonnaise (½ cup). Mix until smooth and creamy using an electric mixer on medium speed.

2Add the finely chopped dill pickles, (½ cup) fresh dill, (¼ cup) lemon juice (¼ cup), sugar (¼ cup), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) to the cream cheese (2 cups) mixture. Stir until all ingredients are well combined.

3Pour the cheese mixture into the pre-made graham cracker crust (1), spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or until set.

4In a separate bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form. Gradually add the powdered sugar (2 tablespoons) and vanilla extract (1 teaspoon), continuing to whip until stiff peaks form.

5Once the cheese cake has set, remove it from the refrigerator and spread the whipped cream topping evenly over the top of the cheese cake.

6Garnish with additional chopped dill pickles (½ cup) and fresh dill (¼ cup) if desired. Slice and serve chilled.