Summer Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1 cup sugar, plus
• 2 tablespoons sugar, divided
• 4 (8 ounce) packages cream cheese, softened
• 3 tablespoons all-purpose flour
• 2 teaspoons finely grated lemons, zest of
• 4 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 cup sliced strawberry
• 1 cup sliced nectarine

1. Preheat oven to 325.
2. Grease a 9-inch springform pan.
3. Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
4. Press mixture into prepared pan.
5. Bake for 10 minutes.
6. Let cool completely.
7. Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
8. Beat in 1 cup sugar.
9. Add flour and lemon zest; beat until combined.
10. On low speed, beat in eggs one at a time, beating well after each addition.
11. Add sour cream and vanilla; beat until blended.
12. Pour batter into prepared pan.
13. Bake cheesecake until center is almost set, about 1 hour.
14. Let cool completely.
15. Loosen cheesecake from side of pan with a knife and remove the pan side.
16. Arrange strawberries and nectarines over top.

graham cracker crumbs, butter, sugar, sugar, cream cheese, allpurpose, lemons, eggs, sour cream, vanilla, strawberry, nectarine

Taken from www.food.com/recipe/summer-cheesecake-101763 (may not work)