Crust:

2 tablespoons melted butter
1 cup graham cracker crumbs

Filling:

2 pounds cream cheese
3/4 cup sugar
2 eggs
2 teaspoons vanilla
2 tablespoons cornstarch
1 1/2 cups sour cream
1 teaspoon lemon zest
few drops lemon juice

Topping:

2 cups fresh berries
2 tablespoons sugar

To Make the Crust:

Preheat oven to 350°F.

Mix the butter and graham cracker crumbs together and press into the bottom of a 10-inch spring-form pan.

Bake at 350°F for 5-8 minutes. Remove from oven and allow to cool.

To Make The Filling:

Beat together cream cheese and sugar; add eggs, one at a time, and beat after each addition. Add vanilla, cornstarch, sour cream, lemon zest, and lemon juice. Transfer mixture into crust and smooth the filling with a spatula. Put a pan of hot water on the shelf underneath.

Bake at 250°F for 2 1/2 hours. Partially open oven door and allow to cool for another 30 minutes without disturbing the cheesecake. Remove and cool on wire rack. Refrigerate for several hours, then remove from the pan and serve cold.

For the topping, combine berries with sugar and dish over each slice before serving.

Submitted by: Belle