Classic Creamy Cheesecake

Crumb Crust:

11 whole graham crackers (22 squares)

1/4 cup butter or margarine

2 tablespoons sugar

Filling:

5 packages (8 ounces each) cream cheese, softened

1-1/3 cups sugar

3 tablespoons all-purpose flour

3 large eggs

1/2 cup sour cream

2 teaspoons finely grated lemon peel

1-1/2 teaspoons vanilla extract

Topping:

2 pints strawberries, sliced

1/2 cup raspberries

Use a food processor to crush the crackers into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch springform pan. Chill.

Beat cream cheese on medium-high for 2 minutes. Blend in sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla and beat just until blended. Pour over crust in pan.

Bake at 325* for 1-1/4 hours. Turn the oven off and place a wooden spoon in oven door to keep it open. Let cheesecake sit 1 hour. Remove to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.

Remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries.