Scale

**Crust:**

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup melted butter

**Cheesecake Filling:**

4 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

4 large eggs

1 cup sour cream

1/4 cup all-purpose flour

1/4 cup heavy cream

**Berry Topping:**

1 1/2 cups mixed berries (fresh or frozen)

2 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch + 1 tbsp water (slurry)

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and set aside.

3. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until combined.

4. Add eggs one at a time, mixing on low speed. Then add sour cream, flour, and heavy cream. Mix just until smooth.

5. Pour batter over crust. Tap gently to release air bubbles.

6. Place pan in a water bath and bake for 60–70 minutes, until center is set but slightly jiggly.

7. Turn off oven and let cheesecake cool inside for 1 hour. Then chill in the fridge at least 4 hours or overnight.

8. In a saucepan, combine berries, sugar, and lemon juice. Simmer until berries break down.

9. Add cornstarch slurry and stir until thickened. Cool completely before spooning over cheesecake.

10. Slice and serve chilled.

• Room-temperature ingredients ensure a smooth batter.

• Don’t skip the water bath—prevents cracks!

• Use any berry combo you love: raspberry, blueberry, blackberry, or strawberry.

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