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1
Set oven to 350 degrees.
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2
Set oven rack to center position).
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3
Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
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4
Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
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5
Using on/off turns blend until crumbs stick together.
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6
Press crumbs into bottom and about 2-1/2 inches up the sides.
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7
Bake for 10 minutes.
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8
Transfer to a rack and cool while making the filling (leave oven at 350 degrees).
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9
For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
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10
Add in flour and mix until combined.
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11
Add in eggs and beat until combined, scraping sides of bowl occasionally.
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12
Pour the mixture into crust.
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13
Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
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14
Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
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15
For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
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16
Spoon the topping over the cheesecake spreading to the edge of the pan.
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17
Bake until set (about 5 minutes).
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18
Place on rack to cool then chill overnight (do not remove from pan).
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19
The following day; release pan sides from the cold cheesecake.
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20
Arrange whole berries points facing upwards atop cheesecake to cover completely.
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21
Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
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22
Cool to barley lukewarm (about 5 minutes).
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23
Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
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24
Slice and drizzle the glaze over the slices.
