|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Sour cream||1 Cup (16 tbs) (For Topping)|
|Sugar||3 Tablespoon (For Topping)|
|Fresh berries||2 Cup (32 tbs) (For Garnishing)|
Preheat the oven to 350°F.
For the crust.
In a medium-size bowl, stir together the graham cracker crumbs, sugar, and butter until moistened.
Press the crumbs into only the bottom of a 10 x 3-inch springform pan.
For the filling.
In a food processor, process the cream cheese and sugar together until smooth.
(Or beat together on medium speed with an electric mixer.) Add the eggs one at a time, processing after each addition.
Add the sour cream, lemon juice, and vanilla.
Process until well blended.
Pour the filling into the crust and spread evenly in the pan.
Bake for 1 hour and 15 minutes, or until the top is set.
For the topping.
Combine the sour cream and sugar.
Spread the mixture over the cheesecake immediately after removing from the oven.
Return the cake to oven for 5 minutes to set.
Cool the cake on a wire rack, then cover and chill thoroughly in the refrigerator.
Just before serving, transfer the cake to a serving platter.
Remove the pan sides.
Top with berries.