Categories: cakes

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup (1/2 stick) margarine, divided
• 1-1/4 cups sugar, divided
• 4 pkg (8 oz each) cream cheese, softened
• 2 tsp vanilla, divided
• 16 oz sour cream, divided
• 4 eggs
• 2 cups mixed berries

Directions

1. Preheat oven to 325F. Line 13- x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter, and 2 tbsp of the sugar; press firmly onto bottom of prepared pan.

2. Beat cream cheese, 1 cup of remaining sugar, and 1 tsp vanilla in large bowl with electric mixer on medium speed until well-blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition until just blended. Pour over crust.

3. Bake 40 minutes or until center is almost set. Mix remaining sour cream, 2 tbsp sugar, and 1 tsp vanilla until well-blended; carefully spread over cheesecake. Bake an additional 10 minutes. Cool. Cover; refrigerate 3 hours or overnight.

4. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Top with berries just before serving. Store leftover cheesecake in refrigerator.

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