Easter Sunday Cheesecake - cooking recipe

Ingredients

Crust
1/2 cup margarine, melted
1/3 cup sugar
1 1/4 cups ground graham crackers
Filling
3 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
Topping
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
Sauce
1 (10 ounce) package frozen raspberries or (10 ounce) package frozen blueberries, thawed (save juice)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Preparation

Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
Press down to form crust.
Bake at 350 for 8 minutes.
While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
Pour over crust.
Bake at 350 for 30 minutes.
Cool completely.
Make TOPPING: Mix sour cream, sugar, and vanilla well.
Pour on top of cheesecake.
Bake at 400 for 5 minutes.
Cool 6-8 hours or overnight.
Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
Stir in juice and lemon juice.
Microwave on HIGH for 3-5 minutes, until thick.
Stir occasionally.
Stir in fruit; cool completely.
Pour over cheesecake and serve.
(For a shortcut, you may also use canned pie fruit filling instead of the sauce).