CRUST:

1 cup graham crackers crumbs
4 tbsp. (1/2 stick) unsalted butter

Preheat oven to 350°F.

Melt butter in the microwave for about 25 to 30 seconds or until melted.

In a bowl, pour in graham crackers and add the melted butter. Mix it around with your hands until all the crackers are coated with butter. You will know when the crust is ready when you squeeze a chunk of it and it holds itself. When your crust it ready, get your 8-inch pie pan and spread your crust all around as desired.

Bake at 350°F for 10 to 15 minutes or until it gets a littler darker then cool.

CHEESECAKE:

2 (8 oz. ea.) pkgs. cream cheese, softened
1 cup sugar
4 eggs, beaten

In a large bowl, cream the cream cheeses and sugar together. After add the beaten eggs slowly until all of it is incorporated. Pour the batter into the cooled crust, and bake at 350°F for 30 to 35 minutes or until the batter holds doing the shake test. When it is done, remove from the oven and cool.

TOPPING (GLAZE):

1 cup fresh blueberries
1 cup fresh blackberries
1 cup sugar

Using a saucepan and on medium heat, add the berries and sugar. Let the sugar dissolve, then stir.

Note: To make sure its done, look for a smooth consistency from the glaze. Then cool.

WHIPPED CREAM (OPTIONAL):

1 1/2 cups heavy cream
1/2 cup confectioners' sugar
1 tsp. vanilla extract

In a large bowl, add your heavy cream, vanilla extract and confectioners' sugar and beat. Beat until you get your desired consistency.

PUTTING IT TOGETHER:

Get baked cheesecake and add the topping over it, making sure all the cheesecake is covered. I suggest put the berries on first then the remaining glaze. Then cool, and enjoy.

With whipped cream: after cooling, add the whipped cream, and enjoy.

Submitted by: Bernard Mel