Recipe

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• 1 cup graham cracker crumbs
• 3/4 cup graham cracker crumbs
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese , sofened
• 1 cup sugar
• 1 cup sour cream
• 1 tbsp vanilla extract
• 3 large eggs

• 1 Crust.
• 2 Preheat oven to 350 degrees.
• 3 With cooking spray, lightly coat 9-inch spring form pan.
• 4 In bowl, mix crumbs and cinnamon.
• 5 Drizzle in butter; toss with fork until evenly moistened.
• 6 Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
• 7 Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
• 8 Let cool on rack.
• 9 Wrap outside of pan with Heavy Duty foil.
• 10 Reduce oven temperature to 325 degrees.
• 11 Filling:.
• 12 In large bowl, with electric mixer on medium-high speed, beat cream cheese.
• 13 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
• 14 With mixer on medium speed, add sour cream and vanilla.
• 15 Beat in eggs, one at at time, just until incorporated. Pour into crust.
• 16 Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
• 17 Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
• 18 Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.