Berry Cream Cheesecake

Crust: In bowl, combine crumbs, sugar and butter; press onto bottom and 1 inch (2.5 cm) up side of greased 8-inch (2 L) springform pan. Centre pan on square of foil; press foil to side of pan to prevent leaking. Bake in 325°F (160°C) oven for 8 to 10 minutes or until lightly browned. Let cool.

In large bowl, beat cream cheese with sugar for 3 minutes or until smooth and light. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla and salt. Blend in sour cream; pour over crust to come right to top of pan.

Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 1-1/4 to 1-1/2 hours or until edge is set yet centre still jiggles. Turn off oven; let cool in oven for 1 hour. Remove to rack; let cool completely. Cover and refrigerate overnight or up to 2 days.

Up to 1 day ahead, top with berries. Drizzle Berry Puree over each serving.

Additional information :

Berry Puree

2 cups (500 mL) berries
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) water

In food processor, puree berries; press through sieve into bowl. In saucepan, bring sugar and water to boil, stirring to dissolve sugar; stir into puree and let cool.

Makes 1-1/2 cups (375 mL).