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1
To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
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2
Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray.
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3
Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass.
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4
Refrigerate the crust while preparing the filling.
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5
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
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6
Gradually add the sugar and beat until creamy, 1 to 2 minutes.
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7
Periodically scrape down the sides of the bowl and the beaters.
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8
Add the eggs, 1 at a time, and continue to slowly beat until combined.
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9
Stir in the vanilla and lemon zest.
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10
Blend in the sour cream.
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11
The batter should be well mixed but not overbeaten.
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12
Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.
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13
Pour filling into the crust-lined pan and smooth the top with a spatula.
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14
To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides.
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15
This will prevent water from seeping into the seams of the springform pan.
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16
Carefully set the cake pan in a larger roasting pan.
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17
Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
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18
Bake in a preheated 325 degree oven for 45 minutes.
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19
The cheesecake should still jiggle, it will firm up after chilling.
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20
Be careful not to overcook!
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21
Do not do a toothpick test in the cake's center, this will make a crack.
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22
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
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23
Let cool in the pan for 30 minutes.
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24
Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
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25
Demold and transfer to a cake plate.
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26
Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
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27
Combine all ingredients in a 2-quart saucepan over medium-high heat.
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28
Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice.
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29
The consistency should remain a bit chunky.
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30
Cool to room temperature and serve on top of cheesecake.
