Ingredients

For the crust:

Graham crackers – 16 – 18 pcs

White granulated sugar – 1/4 cup

Toasted pecans – 1/2 cup

Unsalted butter – 4 tbsp

For the cheesecake batter:

Cream cheese – 32 oz

White granulated sugar – 1 1/2 cup

Sour cream – 2/3 cup

Salt – 1/2 tsp

Vanilla extract – 2 tsp

Flour – 3 tbsp

Eggs – 4 large

Egg yolk – 2

Blueberries – 1 cup

Strawberries – 1 cup

For the strawberry sauce:

Water – 1/4 cup

Strawberries – 3 cups

White granulated sugar – 1/2 cup

Cornstarch – 1 tbsp

Lemon juice – 1 tbsp

Instructions

Using a blender or a food processor, mix 16 – 18 graham crackers, half a cup of toasted pecans and a quarter cup of sugar.

Once the ingredients are blended into powder like texture, add four tablespoons of melted unsalted butter and mix until everything is covered with butter and the resulting mixture can be clumped together.

In a 9 inch springform pan, spread the crust mixture. Using a weight, press down on the mixture to help it settle into place. Preheat your oven to 350 F and bake the crust for 8 minutes.

To get started on the cheesecake batter, add 32 oz of cream cheese at room temperature into a large bowl. Using a mixer, mix the cream cheese until it turns creamy. This should take a couple of minutes. Then add one and a half cups of sugar and continue mixing. Once the sugar is incorporated in, add two-thirds cup of sour cream. Make sure to stop the mixer and scrape the sides and middle after each addition to ensure all ingredients are evenly blended. Once the sour cream is blended in, add half a teaspoon of salt and two teaspoons of vanilla extract. Then add three tablespoons of all purpose flour.

Once the ingredients have been incorporated in, add four large eggs and two egg yolks at room temperature one at a time. Wait for each egg to mix in before adding another. Once all the eggs are mixed in, your cheesecake batter is ready.

Dice strawberries amounting to one cup for the cheesecake filling and three cups for the strawberry sauce.

Pour half of the cheesecake batter into another bowl and mix in one cup of diced strawberries and one cup of blueberries.

On the baked crust, pour the cheesecake batter containing berries first, then add the remaining half of the cheesecake batter. Make sure all of the berries have sunk to the bottom. If needed press on any floating berries with a spatula. Bake at 350 F for 10 minutes then without opening the oven, reduce the temperature to 300 F and bake for an additional 50 minutes.

Once done baking, the cheesecake should slightly wobble in the center. Let it cool down to room temperature then place in the fridge overnight or at least an hour before serving to help it firm up.

Get started on the strawberry sauce for the cheesecake topping while your cheesecake is baking. In a medium sized pan, add quarter cup of water, one tablespoon of cornstarch and one tablespoon of lemon juice and mix until the cornstarch is blended in. Do this before turning on the heat as the cornstarch will create clumps if the water is hot before it is mixed in. On medium heat, add three cups of diced strawberries to your mixture, half a cup of sugar and stir. Cook until the strawberries produce bubbles and the sauce has thickened.

On your chilled cheesecake, pour the cooled strawberry sauce and serve. Tip: Dip your knife into hot water before slicing into the cheesecake for a smoother cut. This way the cheesecake wont stick to your knife.