Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (~ 10 full sheets)
• 5 Tablespoons unsalted butter, melted
• 2 Tablespoons granulated sugar
• Pinch of salt

Filling

• 4 8-ounce blocks cream cheese, room temperature
• 1 cup of sour cream, 227 grams
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 2 teaspoons lemon juice (optional)
• zest of 1 lemon (optional)
• berries (optional)

Instructions

Graham Cracker Crust

1. Adjust oven rack to lower middle position of the oven and begin preheating oven to 325°F.
2. With food processor, pulse graham crackers into crumbs.
3. Mix crumbs, sugar, salt, and melted butter in mixing bowl and combine.
4. Press firmly into bottom of a greased springform pan.
5. Bake for 10 minutes at 325°.

Filling

1. Beat cream cheese and granulated sugar together until smooth.
2. Add sour cream, vanilla extract, optional lemon juice, and optional lemon zest and beat until combined.
3. Add eggs one at a time beating until blended each time. Beat at low speed and only until egg is mixed in to avoid introducing air into the mixture.
4. Gently, fold berries into mixture.
5. Pour filling into crust, optionally spread a jam or something similar over the top and swirl into the top layer with a knife.
6. Smooth over with spatula, bake for 1 hour and 15 minutes at 325°F.
7. Turn off oven and let cheesecake cool in oven with door open for 45 minutes.
8. Remove from oven and let cool to room temperature.
9. Place in fridge for at least 4 hours.