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1
Position rack in center of oven and preheat to 350F.
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2
Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides.
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3
Combine graham crackers, butter and sugar in processor.
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4
Using on/off turns, blend until crumbs begin to stick together.
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5
Press crumbs onto bottom and 2 3/4 inches up sides of springform pan.
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6
Bake crust 10 minutes.
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7
Transfer to rack and cool while preparing filling.
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8
Maintain oven temperature.
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9
Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth.
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10
Beat in flour.
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11
Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl.
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12
Pour batter into crust.
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13
Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes.
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14
Transfer cake to rack.
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15
Cool 10 minutes.
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16
Maintain oven temperature.
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17
Whisk sour cream, sugar and vanilla in medium bowl to blend.
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18
Spoon topping over cake, spreading to edge of pan.
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19
Bake until topping is just set, about 5 minutes.
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20
Remove from oven.
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21
Run knife between crust and pan.
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22
Cool hot cake in pan on rack, Chill overnight.
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23
Release pan sides from cheesecake.
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24
Arrange whole berries, points facing up, atop cheesecake; cover completely.
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25
Stir jelly in heavy small saucepan over medium-=low heat until melted.Cool to barely lukewarm, about 5 minutes.
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26
Brush enough jelly over berries to glaze generously, allowing some to drip between berries.
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27
Reserve remaining glaze in saucepan.
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28
(Cake and glaze can be prepared 6 hours ahead.
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29
Cover cake and refrigerate.)
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30
Rewarm remaining glaze until pourable.
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31
Cut cake into wedges.
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32
Pass remaining glaze separately.
