Cheesecake!

As a not-really-crazy-about-cheesecake type person, this was a VERY good cheesecake. I made it for JP for Valentine's Day. :) It was really good to have the cake at room temp and the berries hot.

For the crust:

1 1/2 c graham cracker crumbs - about 10 crackers

1 tablespoon sugar

6 tbsp unsalted butter, melted

For the filling:

4 packages(8 oz ea.) cream cheese

2 sticks butter

5 eggs, at room temp

2 egg yolks, at room temp

1 tbsp grated lemon zest, from 2 lemons

1 1/2 tsp vanilla

For the topping:

1 c jelly - I used Strawberry Guava (hands down best jelly ever)

1 pint blueberries

1 pint raspberries

To make crust:

Combine graham crackers, sugar and melted butter, pour into 9" round pan and spread about 1" up sides. Bake at 350 for 8 min. Cool to room temp.

Raise oven temp to 450.

To make filling:

Cream the cream cheese, butter and sugar in electric mixer about 5 mins. Reduce speed and add eggs two at a time. Add lemon zest and vanilla, mix thoroughly.

To bake:

Bake for 15 mins. Turn oven temp down to 225, bake for additional hour and 15 mins. Turn oven off and open door wide-leave cake in oven-for 30 mins. Take cake out and allow to sit on cookie cooling rack for 2 to 3 hours. I served at this time, but you can wrap and refrigerate overnight.

To make topping:

Melt jelly over low heat, add berries for just a couple minutes, coat well. Pour into bowl for people to put on their own cake. Serve immediately.