Ingredients
Crust
1 tsp cinnamon
½ tsp nutmeg
1 ½ stick of butter, melted
2 cups regular graham crackers
Filling
32 oz cream cheese, at room temperature
½ cup sour cream, at room temperature
½ cup of sugar
2 tsp vanilla extract
2 whole eggs, at room temperature
4 egg yolks, at room temperature
Toppings
Mixed berry jam or preservative
Blueberries
Cherries
Raspberries
Blackberries
Strawberries
Instructions
Preheat the oven to 325 degrees F and prepare a springform pan with wax paper lining the bottom.
Place the graham crackers in a large gallon- size bag and using a rolling pin, crumble the crackers until they are a fine crumb. In a medium-sized bowl combine the crumbs, cinnamon, nutmeg, and melted butter until well incorporated.
Pour the crumb into the springform pan and using a measuring cup press the crumbs tightly into the bottom and up the sides of the pan. Bake the crust for 8-10 minutes in the oven or until the crust starts to brown lightly. Allow the pan to cool and then wrap with a slow cooker liner or DIY liner to prevent water from leaking through later in the cooking process. Set aside.
In a mixing bowl, beat the cream cheese until there are no lumps. Slowly add the sugar and vanilla extract to the cream cheese and continue to beat until smooth while scraping down the sides of the bowl to combine all the ingredients well.
At a low speed, add the sour cream and mix until smooth. Whisk the eggs and egg yolk in a small bowl and then slowly add to the cream cheese mixture. Stir until the mixture is smooth and well combined while still scraping down the sides to incorporate all the ingredients.
Pour the cheesecake batter into the prepared springform pan and lightly tap on the counter to remove any air bubbles. Place the springform pan inside a larger pan and fill the outside pan with about 2-4 cups of warm water, depending on how big the outer pan is until the water is about halfway up the side of the springform pan.
Bake at 325 degrees F for 60 minutes. The center should be set, but still slightly jiggly. To prevent the cheesecake from cracking, turn off the oven and leave the door cracked for an hour with the cheesecake inside. Remove the cheesecake from the oven and allow it to cool for at least an hour before moving it to the refrigerator. Leave in the fridge at least 4-6 hours before serving.
To top, spread an even layer of mixed berry preservative using a small spoon or spatula. Top with an assortment of berries leaving the cherries as the last garnishes.
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