18-20 graham crackers
2 tsp. sugar
1/4 c. butter

Preheat oven to 325 degrees.

1. Place crackers in blender or processor or roll with rolling pin to make fine crumbs.

2. Place crumbs in springform pan and stir in sugar.

3. Melt butter.

4. Add butter and mix well.

5. Press crumbs against sides and around bottom of pan to form crust.

6. Bake crust in oven for 7 minutes. Remove and let cool. Preheat oven to 350 degrees.

FILLING:

3 eggs
18 oz. cream cheese
1 1/2 c. sugar
1/8 tsp. vanilla
1 1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
2 pt. fresh strawberries, blueberries or fruit of choice
3 tbsp. currant jelly

1. Separate eggs.

2. Place egg yolks, cream cheese, sugar and vanilla in mixing bowl. Beat with mixer until light.

3. Beat egg whites to stiff peaks (see Tips on Egg Whites).

4. Gently mix 1/4 of egg whites into mixture to lighten.

5. Fold in remaining egg whites.

6. Lightly fill crust and smooth very lightly.

7. Place in oven and bake until cheesecake is set (30-45 minutes). A toothpick inserted near edge should come out clean and center should barely move when cake is moved back and forth lightly.

8. Remove and cool. Do not turn off oven.

9. In mixing bowl place sour cream, sugar and vanilla. Blend well.

10. Lightly spoon over cheesecake and return to oven for additional 20 minutes.

11. Remove from oven, cool and refrigerate or freeze. May be prepared in advance to this point.

12. Arrange fruit attractively on top.

13. Place jelly in small pan and melt on top of stove.

14. Using pastry brush, paint top of fruit with melted jelly to glaze, and refrigerate until needed. Serves 8-10.