Instructions

Preheat the oven to 325F.

Crust:

Mix crumbs, sugar and butter. Press on the bottom of an ungreased 8-inch springform pan.

Cake:

1. Beat cheese with sugar until creamy. Add lemon zest, juice, extract and salt.  Beat 5 egg yolks into sour cream; add to cheese mixture.
2. In a separate bowl mix egg whites to soft peaks.
3. Fold the whites into the cheese mixture and mix until all is blended.  Slowly pour into the prepared pan.
4. Bake for 1hr 15 minutes.  Let it cool for 10 minutes. Run a spatula around the edge and let it cool completely- as long as this takes, which can be done gradually in the oven, counter or fridge.

Topping:

1. In a medium saucepan put together berries and sugar.  Mix water and cornstarch and add to berries.
2. Let it boil, cook stirring for about 2-3 minutes or until thicken.  Cool.
3. Mix whipping cream with 1 tbsp of sugar to a stiff peak.
4. Loosen cheesecake from the sides of the pan.  Spoon or pipe whipped cream around the edge of the cheesecake to form a circle and then fill it with your berry topping.
5. Serve chilled.