Add graham crackers into a food processor and pulse until you get about 1 cup of crumbs. Add in melted butter and pulse until well combined.

Prepare a 7” springform pan (you can also use a 6”) by spraying generously with non-stick spray. Dump the graham crackers into the springform and use the back of a spoon to form a crust. Be sure to bring the crumbs up the sides about 1 inch.

In a large mixing bowl, add the coffee creamer and water and stir until combined.

Add the sweetened condensed milk and whisk until combined.

Add the lemon juice gradually stirring in between. The mixture will slowly start to thicken.

Pour the mixture into the prepared crust and cover with cling wrap and place in the refrigerator for at least 6 hours but it is recommended to refrigerate overnight.

Once the tart is set, take a butterknife, and run under hot water, wipe off any remaining water and carefully take the knife around the edges of the cheesecake to remove from pan.

Serve with your favorite toppings.