18 graham crackers, rolled (1 1/2 c.)
1/4 c. sugar
5 tbsp. melted butter

Preheat oven to 350 degrees. Mix ingredients and pat into bottom and 1/3 up the sides of a 9 inch springform pan. Bake 20 minutes. Let cool 15 minutes.

FILLING:

3 (8 oz.) pkgs. softened cream cheese
1/2 tsp. grated lemon peel
1/4 tsp. vanilla
1 c. sugar
2 tbsp. flour
1/4 tsp. salt
4 eggs
3/4 c. whipping cream
1 (16 oz.) jar Knott's boysenberry preserves

Beat cream cheese until creamy. Mix in lemon peel and vanilla. In separate bowl combine sugar, flour and salt. Add gradually to cream cheese mixture. Add eggs one at a time beating after each addition just until blended. Stir in whipping cream.

Pour all but 1/2 cup cheese filling into already baked crust. Mix 2 tablespoons preserves with remaining 1/2 cup filling and slowly drizzle back and forth across top of cheesecake. Using a blunt knife, gently weave through batter of cheesecake to make a ribbon pattern.

Bake at 350 degrees for 65-70 minutes. Remove and let cool 30 minutes. Stir remaining preserves and spread evenly over cheesecake. Refrigerate.