This very-berry cheesecake is perfect for all of your fun summer activities!

Crust:

2 cups graham cracker crumbs
4 tablespoons sugar
A dash of salt
¾ cup butter

Fruit Topping:

2 lbs of berries
1 cup of sugar
Juice from one lemon

Filling:

2 pounds of cream cheese
1 ⅓ cups of sugar
½ teaspoon salt
2 teaspoons vanilla extract
4 eggs
1 cup of heavy cream
½ cup of sour cream

Instructions:

1. Grease a 9-inch pan and wrap the bottom in a double layer of foil.
2. Stir the graham cracker crumbs, sugar and salt together. Pour the melted butter over the mixture and stir. Turn ingredients into the pan and use your fingers to pat an even layer.
3. Heat oven to 350°, place on a baking sheet. Bake for 10 minutes.
4. Reduce oven temperature to 325°.
5. Boil water for a water bath.
6. Beat cream cheese until soft and creamy, about. Add sugar and salt and beat for 4 minutes. Beat in the vanilla. Add the eggs, one by one. Stir in heavy cream and sour cream.
7. Put the cheesecake pan in a roasting pan.
8. Pour batter into the cheesecake pan. Put the roasting pan in the oven and pour enough boiling water so it’s halfway up the sides of the cheesecake pan.
9. Bake the cheesecake for 1 hour and 30 minutes. Turn the oven off and keep the oven door open.
10. After 1 hour, remove cheesecake from the oven and let cool.
11.When the cake is cool, cover the top and refrigerate overnight.
12. Make the strawberry topping by adding sliced strawberries, sugar, and lemon juice to a saucepan at medium-high heat. Bring to a boil and let simmer for 30 minutes. Enjoy on top of dessert!