Ultimate Cheesecake

Crust:
13 sheets Graham Cracker
2 Tablespoons Sugar
1/2 stick (1/4 cup) Butter, melted

Filling:
5 pkgs (8 oz. each) Cream Cheese, softened
1 1/3 cup sugar
3 Tablespoons Flour
3 large Eggs
1/2 cup Sour Cream
2 teaspoons Lemon Peel
1 1/2 teaspoons Vanilla

Topping:
1 Egg White
1 Tablespoon Sugar
1/2 cup Sour Cream

Berry Lemon Sauce:
4 cups Frozen Triple Berry Blend
1/2 cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Corn Starch

In a food processor crumble the graham crackers to a fine dust.  Add sugar and pulse to combine.  Add melted butter; stir to combine.

Press crumb mixture into a 9 inch springform pan, using a smooth measuring cup to press crumbs evenly against sides and bottom of pan.  Chill 30 minutes.

Preheat oven to 325. 

In a large bowl, using an stand mixer set on medium speed, beat cream cheese for 2 minutes; add sugar.  Sprinkle in flour; mix until combined.

On low speed, beat in eggs, one at a time, until just blended.  Add sour cream, lemon peel and vanilla; beat until just blended.

Pour into crust.  Bake for 1 hour 15 minutes.

Remove cake from oven; cool for 15 minutes.

Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form.

Fold in sour cream until blended.

Spread on top of cake.

Return cake to oven; bake until topping is set, not browned, about 20 minutes.

Turn off oven, let cheesecake sit for 1 hour in oven with door ajar.

Place cake on wire rack to cool completely.

Berry Lemon Sauce:
4 cups Frozen Triple Berry Blend
1/2 cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Corn Starch

In a medium saucepan mix the berries, sugar and 2 Tablespoons lemon juice. Heat over medium-high heat, stirring constantly, until it comes to a boil.

Using a wire mesh strain the berries to get all seeds out. It is okay if a few slip through the strainer.

Discard seeds. It will look like a lot but that is okay.

Place strained berry mixture back into saucepan reserving a 1/4 cup.

Mix 1/4 cup berry juice and corn starch in a cup.

Bring the berry mixture to a boil again.

While stiring boiling berry mixture, pour cornstarch mixture slowly into berry mixture. Keep stiring till you get desired thickness.

Dish over individual slices of cheesecake.  Or you can use this sauce as a syrup on pancakes!

Note: You can also just use a mixture of 2 cups of raspberries and 2 cups of blackberries if you cannot find the triple berry blend.