Categories: Cake- frosting- fillings

Ingredients

• 1 9-inch graham cracker pie crust
• 1/4 cup strawberry or blueberry jam
• 1 8 oz. pkg. cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 eggs
• Fresh blueberries and raspberries
• Whipped cream (optional)

Directions

1. Leave the cream cheese on the counter for several hours to come to room temperature. (This helps prevent lamps in the cheesecake.)

2. Heat oven to 350 degrees.

3. Microwave the jam for 10 seconds, and then spread it on the bottom of the graham cracker crust. Set aside.

4. In a large bowl, beat the cream cheese until smooth. Then add sugar, sour cream and vanilla, and beat again until smooth. Add the eggs are incorporated. Pour into the graham cracker crust. Bake for 30 to 36 minutes or until the cheesecake is set.

5. Cool on the counter for 2 hours, then refrigerate for 3 hours before serving. Use raspberries to create stripes and decorate the edge with blueberries to resemble the American flag.

6. This cheesecake can be made a day in advance, but don’t decorate it until time to serve. If you make it ahead of time or the berries may bleed on the dessert.

7. Serve with additional berries and a dollop of whipped cream, if desired.

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