Cheesecake

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons (1/2 stick) butter, melted
• 2 eggs
• 12 ounces cream cheese, softened
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 2 cups fresh raspberries, blueberries, strawberries, cherries, etc.
• 1/2 cup sugar
• 3/4 cup water
• 1 tablespoon butter
• 2 tablespoons cornstarch

1. Preheat oven to 350 degrees.
2. Mix ingredients together and pat onto bottom and sides of an 8-inch springform cake pan.
3. Prepare filling.
4. Beat eggs and softened cream cheese together.
5. Add sugar and vanilla.
6. Beat until well blended.
7. Pour into prepared crust.
8. Bake for 25 to 30 minutes.
9. Let cool for 10 minutes.
10. Add topping (recipe follows).
11. Combine ingredients and put on top of cake; return to oven for 10 minutes.
12. In small saucepan, bring fruit, sugar, 1/2 cup water, and butter to a boil.
13. Mix cornstarch and 1/4 cup water together.
14. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick.
15. Cool to room temperature.
16. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.

graham cracker crumbs, sugar, butter, eggs, cream cheese, sugar, vanilla, sugar, sour cream, vanilla, fresh raspberries, sugar, water, butter, cornstarch

Taken from www.epicurious.com/recipes/food/views/cheesecake-384852 (may not work)