Ingredients
1-1/2 cups graham cracker crumbs1/3 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1/3 cup sugar2 teaspoons lemon juice2 cups heavy whipping creamTOPPING:2 cups sliced fresh strawberries1 cup fresh blueberries1 cup fresh raspberries2 tablespoons sugar
Preparation
In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up side of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
In a bowl, gently toss berries with sugar. Let stand until juices are released from berries,15-30 minutes.
With a knife, loosen side of cheesecake from pan; remove rim. Serve cheesecake with topping.
