You’ll need:

Crust:

  • 9 whole graham crackers
  • 5 tablespoons butter

Filling:

  • 1 8-ounce package cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon vanilla extract
  • Fresh berries

Preparation:

For Crust:

  • Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. IMG_6889Butter foil.
  • Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. (We used our mixer) IMG_6890Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. IMG_6891IMG_6892IMG_6893Press crumbs evenly onto bottom of prepared pan. IMG_6894Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.IMG_6895

For Filling:

  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. IMG_6897Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. IMG_6896IMG_6898IMG_6899IMG_6900Spread batter over crust.IMG_6901IMG_6902
  • Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. IMG_6903Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
  • Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.IMG_6904IMG_6905