Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place the paper into the pan and lightly spray the paper and sides with a non-stick baking spray.
Press the crumb mixture into the bottom of the pan and about 3/4 an inch up the sides. Then, place the crust in the freezer while you make the filling.
Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Then, heat the cream on the stovetop or in the microwave until it’s warm.