11 whole graham crackers (2 squares)
1/4 cub butter or margarine, melted
2 tablespoons sugar
5 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla extract
2 pints strawberries, hulled and sliced
1/2 cup raspberries
- Preheat over to 325 degrees. Use a food processor to crush the crackers into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch spring-form pan. Chill.
- For the filling, place the cream cheese in a large bowl. Beat with an electric mixer set on medium-high speed for 2 minutes. Blend in the sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping the side of bowl often. Add the sour cream, lemon peel and vanilla and beat just until blended. Pour the filling over the crust in the pan.
- Bake the cheesecake for 1 hour and 15 minutes. Turn off oven and keep the oven door ajar. Let the cheesecake sit in oven for 1 hour. Transfer to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.
- When ready to serve, remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries.