1 1/2 c. crushed graham crackers
4 tbsp. sugar
1 1/2 tsp. cinnamon
1/2 c. melted butter

FILLING:

1 1/2 lb. cream cheese
4 tbsp. cake flour
1 tbsp. grated lemon rind
1 1/4 tbsp. lemon juice
2/3 c. sour cream
2 eggs
3/4 c. sugar
3/4 c. milk

GLAZE:

1/2 lb. blackberries
1/2 c. water
3 tbsp. cornstarch
1/3 c. sugar

1. Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Press firmly on the bottom of a 9 inch springform pan. Chill until ready to use.

2. Press the cream cheese thoroughly a strainer, then beat in the flour, lemon rind, lemon juice and sour cream.

3. Beat the eggs with the sugar until light and fluffy.

4. Add the milk to the egg mixture and beat thoroughly.

5. Slowly add the cheese mixture to the egg mixture beating well.

6. Pour into the prepared crust and bake in a 325 degree oven for about 1 1/2 hours. Turn off the heat and leave the cheesecake in the oven with the door open until cool.

7. Crush the blackberries and mix with the water in a saucepan. Cook for 5 minutes. Strain.

8. Mix the cornstarch with the sugar and stir into the strained liquid. Cook over a medium heat, stirring constantly, until the mixture thickens. Cool slightly then pour over the cheesecake. Chill. (If the glaze is not thick enough, add a little more cornstarch mixed with water.) Serves 10.