For the crust:: ， graham cracker crumbs: 1 1/4 Cup， unsalted butter (melted): 6 tspn， sugar: 1/4 Cup， For the cheesecake:: ， cream cheese (room temperature): 5 8oz packages， sour cream: 1 Cup， lemon zest: 1， eggs: 4， salt: 1 tspn， sugar: 1 1/2 cup， vanilla paste: 1 tspn， all purpose flour: 1/4 cup， berry toping:: ， raspeberry preserve: 1/4 cup (melted)， any fruit:
11) Preheat your oven to 325 degrees. Line the outside of a 10 by 3” spring form pan with aluminum foil, spray it with non stick cooking spray and set aside. 2) In a large bowl, mix together the crust ingredients until it forms a coarse crumbly mixture. Pour it into your prepared pan and press it evenly. Bake for 8 minutes and set aside while you make your filling.
23) In the bowl of a standing mixer fitted with a whisk attachment, mix together all of the filling ingredients for about 1 minute or until thoroughly combined. 4) Pour the mixture over your crust, and bake for 1 hour and 20 minutes exactly. 5) Cool completely at room temperature then transfer to a fridge and cool overnight.
36) Add the preserves in a small pan and just heat it up enough to make the preserves a little easier to drizzle. Drizzle the preserves evenly over the top, and scatter your fresh berries all over the top. Place it on a pretty platter and enjoy!