You Will Need:

For the Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1/4 cup (1/2 stick) butter or margarine, melted

For the Filling:

5 packages (8 ounces each) cream cheese, softened

1 1/3 cups sugar

3 tablespoons all-purpose flour

3 large eggs

1/2 cup sour cream

2 teaspoons finely grated lemon peel

 1 1/2  teaspoons vanilla extract

For the Topping:

1 egg white

1 tablespoon sugar

1/2 cup sour cream

1/2 cup raspberry preserves

1/2 cup assorted fresh fruit, chopped

Preparing the Crust:

1) In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine.

2) Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.

Making the Filling:

1) Preheat oven to 325 degrees F. In a large bowl, using an electric mixer set on mefium speed, beat cream cheese for 2 minutes; add sugar.

2) Gradually add flour; mix until combined. On a low speed, beat in eggs, one at a time, until just blended.

3) Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutess. Remove cake from oven; cool for 15 minutes.

4) Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake.

5) Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.

Making the Topping:

1) Using tip of a knife, score a “ying-yang” design on top of cheesecake.

2) Place preserves in microwave-safe bowls. Microwave in HIGH until preserves are thin, about 45 seconds.

3) Spoon preserves onto each half of design. With back of spoon, spread preserves to fill each section.

4) Arrange fruit on top of cake. Chill until ready to serve.