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1
Preheat ove to 30u00b0F.
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2
To make the crust:
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In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
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Process until teh crumbs begin to stick together.
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With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
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6
Bake the crust for 10 minutes until set.
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7
Remove from the oven and let cool.
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8
To make the filling:
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In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
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10
Using an electric mixer set on medium speed, beat until well blended.
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11
Add the eggs, one at a time, beating after each addition just until combined.
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12
Pour the filling into the cooled crust.
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13
Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
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14
For the topping:
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15
Mean while, in a bowl stir together the sour cream and sugar.
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16
When the cheesecake is done, spoon the sour cream mixture over the top.
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17
Returen the cake to the over for 5 minutes longer to set.
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18
Transfer to a rack to cool.
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19
Cover with aluminum foil and refrigerate overnight.
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20
In a large, heavy frying pan over medium heat, stir the preserves until melted.
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21
remove from heat, add all the berries and toss to coat.
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22
Run a knife around the pan sides to loosen the cake.
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23
Mound the berries atop the cake.
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24
Refrigerat for 30 mins or up to 2 hours
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25
Remove foil and release the pan sides and serve.
