Ingredients Crust

3/4 cup graham Cracker crumbs (see*)

3 tablespoons of unsalted butter, melted.

1 tablespoon sugar

1/4 teaspoon kosher salt

Cheesecake

Two 8-ounce packages cream cheese, at room temperature

1 cup sugar

1/2 cup sour cream, at room temperature

1 tablespoon pure vanilla extract

2 large eggs, at room temperature

Berries

1 1/2 cups (about 1/2 pound) mixed berries Strawberries and Blueberries

2 tablespoons sugar

1 tablespoon lemon juice

Directions

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper, leaving a 2-inch overhang on all sides (this will help you remove the cheesecake later).

For the crust: Combine the graham cracker crumbs, melted butter, sugar and salt in a medium bowl and stir until you have a sandy mixture that sticks together when pressed.

Press the crust into the loaf pan so that it evenly covers the bottom. Bake until light golden brown, 12 to 15 minutes. Set aside to cool.

For the cheesecake: Beat the cream cheese and sugar together in a stand mixer on medium speed for 1 minute. Add sour cream and vanilla and mix until just combined. Mix in the eggs by hand, one at a time, until it is just combined. Pour the batter evenly over the baked crust.

Place the loaf pan in a 9-by-13inch baking dish. Pour enough boiling water into the dish so it comes halfway up the sides of the loaf pan. Carefully place the dish in the oven and bake until the outside of the cake is set but the middle is still slightly loose, about 1 hour 10 minutes. Turn off the oven and leave the cheesecake inside for another 45 minutes. Remove the loaf pan from the roasting pan and place it on a wire rack to cool to room temperature. Cover and refrigerate the cheesecake for at least 8 hours.

For the berries: Place the berries in a medium bowl. Add sugar and lemon juice and gently toss. Allow them to sit at room temperature until the berries begin to soften and release some juice, for about 1 hour and up to 2 hours.

Using the parchment paper, carefully lift the cake from the pan. Remove the parchment and place the cake on a serving platter. Top with the berries and serve.

*To make your own graham cracker crumbs, pulse one sleeve of graham crackers in a food processor until they form ne crumbs, then measure out crumbs needed for this recipe. A sleeve should make about 1 1/4 cups of crumbs; store any extra in an airtight container.

6 to 8 servings