2 cups Graham cracker crumbs
1 stick butter, melted
1/3 cup sugar
Preheat oven to 325°F.
Grease a 9 inch springform pan.
Combine Graham cracker crumbs, melted butter and sugar, until it has the texture of sand.
Press mixture into the bottom of the cake pan and about 1 inch up the sides.
Bake for 10 minutes, until lightly browned.
4 8oz packages of cream cheese, at room temperature
3 tablespoons plain flour
1/4 teaspoon salt
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs, at room temperature
Preheat oven to 300°F.
In a large bowl, combine the cream cheese, flour and salt until very smooth and fluffy.
Add the sugar, sour cream and vanilla. Beat until well blended.
Add eggs, one at a time, beating well after each addition.
Pour batter into cake tin.
Bake for 60 to 70 minutes, until the center jiggles slightly when shaken.
Let cool to room temperature. Cover and refrigerate overnight.
1/2 cup raspberry jam
1 cup raspberries, washed and dried
1 cub blueberries, washed and dried
6 strawberries, washed and dried
Spread raspberry jam over the cheesecake.
Arrange berries on top of the jam.
Refrigerate cake until serving.