• Preheat oven to 325°.

  Line baking sheet with foil. Leave an overhang to act as handles.

Crust

• In a medium bowl, combine crumbs, sugar, salt and vanila with a fork.

  Gradually pour melted butter into ccrumbs and toss with fork. Start with 4-6 tablespoons and add until crust holds together when squeezed in your hand. It should hold together but not look wet or greasy.

  Press crust, evenly, into prepared pan. Use the bottom of a glass to pat down firmly.

  Bake for 8-10 minutes. You want it to hold together but not be too dark. It does not have to cool before baking.

Cheesecake

• In the bowl of a stand-up mixer, fitted with the paddle attachment, beat the cream cheese and sugar until fluffy, about 3 minutes.

  Add eggs, one at a time, until incorporated. Scrape down sides, after each egg. Beat in vanilla.

  Pour batter over crust. Bake for 20-25 minutes. Cheesecake should be puffy and have a firm jiggle, like jello.

  Do not turn oven off, but let cake sit out while you make topping.

Topping

• Whisk together sour cream, sugar and vanilla.

  Smooth over top of cheesecake in a smooth even layer.

  Bake for 10 minutes.

  Cool on rack for at least 2 hours. It is better if it can cool in refrigerator overnight.

  Prepare fruit: If using berries, wash, dry, pit (if needed) and cut in half or quarters.

  I like to change the fruit up seasonally. In fall I use apples and pears that I caramelize in brown sugar and butter. For winter, I make my cranberry sauce and use that over the top.

  Once cheesecake is completely cooled, cut into squares and top each square with a healthy helping of fruit. Serve with a sprig of mint, for color.