Lemon Cheesecake Squares with Fresh Berries

Serves: 16

Ingredients:

CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

FILLING

• 2 (8 ounce) packages cream cheese, room temperature
• ⅔ cups sugar
• 2 large eggs
• 6 Tablespoons sour cream
• 4 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons vanilla extract
• Fresh berries

Instructions:

1. Preheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
2. Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
4. Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
5. Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.

http://www.thefoodieaffair.com/2013/06/25/lemon-cheesecake-squares-with-fresh-berries/