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1
Crust.
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2
Preheat oven to 350 degrees.
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3
With cooking spray, lightly coat 9-inch spring form pan.
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4
In bowl, mix crumbs and cinnamon.
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5
Drizzle in butter; toss with fork until evenly moistened.
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6
Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
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7
Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
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8
Let cool on rack.
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9
Wrap outside of pan with Heavy Duty foil.
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10
Reduce oven temperature to 325 degrees.
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11
Filling:.
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12
In large bowl, with electric mixer on medium-high speed, beat cream cheese.
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13
2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
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14
With mixer on medium speed, add sour cream and vanilla.
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15
Beat in eggs, one at at time, just until incorporated. Pour into crust.
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16
Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
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17
Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
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18
Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.
