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["1. Preheat oven to 325u00b0F. Using cooking spray, coat a 9-inch tart pan with a removable bottom. Set the tart pan on a baking sheet.", "2. To make the crust: In a medium-sized bowl with a flat and level bottom, mix graham cracker crumbs and sugar together by hand with a fork. Pour melted butter over crumbs and mix until thoroughly moistened. Empty crust mixture from the bowl into the tart pan. Using the bottom of the mixing bowl, firmly pack the crust down evenly over the bottom of the tart pan, allowing for the excess crumbs to push out toward the edge of the pan. Then, use your fingers to form and pack down the crust up the sides of the tart pan. Place the baking sheet in the oven and bake the crust for 10 minutes. Remove from the oven when done, leaving the tart pan on the baking sheet and allow the crust to cool.", "3. To make the cheesecake filling (while crust is baking): In an electric stand mixer with a wire whisk attachment, beat cream cheese on high speed until smooth. Stop the mixer as needed to scrape the sides of the bowl. Decrease the mixer speed to slow and add the sugar and the flour, mixing until combined. Add eggs, one at a time, mixing until combined. Finally, pour in lemon juice, vanilla, and almond extract and mix until combined. Fill the prepared crust to the top edge with filling.", "4. Bake for 30-35 minutes until the center is set and appears dull. Now remove the tart pan from the baking sheet and allow to cool. When completely cool, place in the refrigerator and allow to chill for at least 5 hours but ideally overnight.", "5. To arrange the fruit topping: When closer to serving time (1-2 hours), decorate the top of the tart with fruit as desired. Then brush fruit with melted preserves. Keep cool until ready to cut and serve. Refrigerate any leftovers.", "Note: Other fruits can be used. I have used pineapple, kiwi, peaches, mango, grapes. With lighter colored fruit, I then use a lighter colored fruit preserve like peach.", "(Recipe adapted from ""Cooking Club."" June/July 2010)"]
