(OK, this one will take more than 30 minutes)

Classic philly cheesecake

1 Cup Honey Maid Graham Crackers
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz each) Philadelphia cream cheese or Philadelphia Neufchatel cream
cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Breakstone’s or Knudsen sour cream
4 eggs

Pre heat oven to 325 degrees (300 if using dark nonstick springform pan). comb crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-in. springform pan. Bake for 10 minutes.

Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

bake or 1 hour, 10 minutes, or until center is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate for four hours or overnight.

Makes 16 servings.

To decorate, arrange 2 cups mixed berries on top of chilled cheesecake. Brush with 2 Tbsp. melted strawberry jelly.