🍰 Childhood Cheesecake

In a large bowl, mix together 1 ½ cups ground graham crackers (10 full crackers), ¼ cup powdered sugar, 1 tsp sugar, 6 tbsp. butter. Mix together until well blended.

With ¾ of the crust mixture, line a 13x9 pan with crust, making sure to spread evenly and up the sides. Save the remaining ¼ mixture for topping later.

Put the crust in the fridge for about 15-30 minutes, while you prepare the cheesecake.

Pre-heat oven to 375°F

With an electric mixer, mix together: 2 well beaten eggs, ¾ lbs. cream cheese, ½ cup sugar, 1 tsp lemon juice, ½ tsp vanilla, ½ tsp salt

Pour the mixture over chilled crust in the 13x9 pan. Bake on center rack for 20 minutes.

Remove from oven and let cool to room temperature.

Pre-heat oven to 475°F

With an electric mixer, mix together: 1 ½ cups sour cream, 2 tbsp. sugar, ½ tsp vanilla, and ⅛ tsp salt.

After cheesecake has cooled, pour and spread the mixture over the cheesecake evenly.

Bake for 5 minutes at 475°F

Sprinkle with remaining graham cracker crumbs, and refrigerate for 6-12 hours before serving.

In a sauce pan, mix together frozen fruit and sugar. Let stand until thawed and juices start leaving the fruit.

Bring the mixture to a boil, and mix together 1 tbsp. butter and 2 ½ tbsp. cornstarch.

Once mixture is boiling, mix in cornstarch and butter. Continue cooking for about 2 minutes.

This can be cooled and placed on top of the cheesecake while it cools for 6-12 hours. Or you can let cool to room temperature and serve fresh over cooled cheesecake.