3 cups graham cracker crumbs
1 cup confectioners sugar
12 tbsp melted butter
4 eggs, well beaten
1.5 lb soft cream cheese
1 cup sugar
2 tsp lemon juice or 1 tsp vanilla
1 tsp salt
1 tbsp flour for dusting
1.5 cups thick, cultured sour cream
2 tbsp sugar
1/2 tsp vanilla
1/8 tsp salt
Strawberries or Raspberries to cover
3 cups additional strawberries or raspberries for glaze
1/3 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
Blend the graham cracker crumbs, sugar and melted butter
Line a well greased and flour dusted spring mold with this mixture and chill
Preheat oven to 375
Mix well and pour into the crust the eggs, cream cheese, sugar, lemon juice or vanilla, and salt
Bake 20 minutes then lower heat to 350 and cook until done
Mix well and pour over the cake the sour cream, sugar, vanilla and salt
Bake about 5 minutes at 425° to glaze the cheescake
Let cool then refrigerate for 8-12 hours before serving
After cake and sour cream glaze have cooled several hours and have firmed up enough, place fruit over entire surface
over low heat until Strain the fruit through a ricer then through a strainer to remove seeds
Add to this juice the sugar, lemon juice and cornstarch
Cook and stir these ingredients over low heat until thick and transparent
Cool and then pour over fruit on top of cake
Return cake to refrigerator until cream cheese cake has cooled adequately
