Whip the cream: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Stir in the sour cream until well combined.

Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light, fluffy filling.

Prepare the cookies: If using graham crackers, crush them into crumbs and mix with the melted butter. If using other cookies, simply break them into halves or quarters.

Assemble the cake: In a 9×9-inch baking dish or a similar-sized pan, layer half of the cookies, followed by half of the cheesecake filling. Repeat the layers.

Freeze: Cover the pan with plastic wrap and freeze for at least 4 hours, or until set.

Serve: Once frozen, slice into squares and top with fresh berries or chocolate shavings if desired. Serve immediately!