CRUST:

1 1/2 c. graham cracker crumbs
2 tbsp. sugar
5 tbsp. butter, melted

FILLING:

4 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
4 lg. eggs, beaten
2 tsp. vanilla
Grated peel of 1 lemon
2 tbsp. lemon juice
1/4 c. all purpose flour
1/4 c. heavy cream
1 c. sour cream

CRUST: Preheat oven to 350 degrees. Grease 9" springform pan. Combine graham cracker crumbs and sugar in bowl. Pour in melted butter and stir until well blended. Press crumb mixture onto bottom and partially up sides of pan. Bake for 10 minutes. Remove from oven and cool completely on wire rack. Raise oven temperature to 450 degrees.

FILLING: Beat cream cheese in large mixing bowl until smooth. Add sugar and beat until light and fluffy. Beat in eggs, vanilla, lemon peel and juice. Sprinkle flour over cream cheese mixture and beat just until blended. Add heavy cream and sour cream; stir until smooth. Pour cream cheese mixture into cooled crust and smooth top. Bake for 45 minutes or until edges are lightly browned and center is almost set. Turn off oven and open oven door. Leave cheesecake in oven for 2 hours to cool. Remove from oven and cool completely in pan. Refrigerate several hours before serving. Remove cheesecake from springform and serve topped with fresh strawberries, blueberries, pineapple.