Lemon Cheesecake Squares with Fresh Berries

Ingredients

• 16 servings poached berries fresh
• 5 tablespoons butter 
• 8 ounce cream cheese room temperature
• 1 large eggs 
• 9  graham crackers whole
• 2 tablespoons juice of lemon fresh
• 3 tablespoons cream sour
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer
• aluminum foil
• rolling pin

Directions

1. Preheat oven to 350°F. Fold 16-inch longpiece of foil to 8x16-inch strip; placein 8x8x2-inch metal baking pan, leavingoverhang on 2 sides. Repeat with anothersheet of foil in opposite direction, lining pancompletely. Butter foil.
2. Place graham crackers in heavy-dutyplastic bag. Using rolling pin or mallet,crush crackers finely. Melt butter in mediumskillet over low heat.
3. Remove from heat;add crumbs and toss to coat. Press crumbsevenly onto bottom of prepared pan.
4. Bakecrust until deep golden, about 12 minutes.Cool crust while preparing filling.
5. Using electric mixer, beatcream cheese and sugar in large bowl untilsmooth. Beat in egg and sour cream, thenlemon juice, lemon peel, and vanilla.
6. Spreadbatter over crust.
7. Bake cheesecake until slightly puffedand set in center, about 30 minutes; coolcompletely in pan on rack. Chill cheesecakeuntil cold, at least 2 hours. DO AHEAD: Can bemade 1 day ahead. Cover; keep chilled.
8. Using foil overhang as aid, liftcheesecake from pan.
9. Cut into 16 squares;arrange on platter. Top each square withberries. Chill until ready to serve, up to 3hours.
10. Serve chilled.