Crumb Crust:
11 whole graham crackers (22 squares)
1/4 cup butter, melted
2 tblsp. sugar
Filling:
5 pkgs. (8 oz. each) cream cheese, softened
1 1/3 cups sugar
3 tblsp. flour
3 large eggs
1/2 cup sour cream
2 tsp. lemon zest
1 1/2 tsp. vanilla
Topping:
2 pints strawberries, hulled and sliced
1/2 cup raspberries
Preheat oven to 325F.
Crush crackers into fine crumbs. Add butter and sugar; mix. Press into base and partially up sides of ungreased 9" springform pan. Chill.
Beat cream cheese on med-high for 2 minutes. Blend in sugar. Add flour and beat until combined. On low speed, beat in eggs one at a time just until blended, scraping sides of bowl often. Add sour cream, lemon zest, and vanilla; beat just until blended. Pour over chilled crust.
Bake 75 minutes. Do not overbake (cheesecake will firm up as it cools). Cool gradually in oven (with door propped open slightly) for one hour. Move cheesecake pan to wire rack to cool completely. Run a knife around insides of pan. Cover and chill for 6 hours or overnight.
Remove pan sides. Garnish cheesecake with strawberries and raspberries.
NOTE: Cheesecake keeps well in fridge for a few days without fruit topping.
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