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1
Preheat oven to 325F.
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2
Butter bottom and sides of 9-inch-diameter springform pan.
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3
Place cracker crumbs in pan.
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4
Rotate pan to coat bottom and sides.
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5
Blend cheese in processor until creamy.
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6
Add sugar and butter and process until smooth.
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7
Add eggs 1 at a time, processing until blended after each addition.
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8
Add sour cream, vanilla, cornstarch and lemon peel; process until smooth.
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9
Pour cheese mixture into graham cracker-lined pan.
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10
Bake cheesecake until filling is set, about 1 hour 10 minutes.
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11
Transfer to rack and cool completely.
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12
Chill 4 hours.
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13
(Can be prepared 1 day ahead.
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14
Cover; keep chilled.)
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15
Cut around sides of pan to loosen cheesecake.
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16
Remove pan sides.
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17
Arrange berries over top of cheesecake.
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18
Sift powdered sugar over.
