This is a very creamy, smooth cheesecake based on the classic New York version. Fresh berries are a refreshing contrast to the richness of the cheesecake.

Serves 8 to 12.

1¼ cups ground graham crackers or gingersnaps
¼ cup confectioner’s sugar
5 tablespoons unsalted butter, melted

2 large eggs
¾ pound cream cheese
½ cup granulated sugar
½ teaspoon vanilla extract
1 teaspoon fresh lemon juice
½ teaspoon kosher salt

1½ cups sour cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon kosher salt

Fresh raspberries, strawberries and/or blueberries

1. To make the crust: Place the cookie crumbs, sugar, and butter in a medium-size mixing bowl and mix until combined. Press the mixture into a 9-inch pie pan. Cover and refrigerate at least 2 hours and up to 2 days.

2. Preheat the oven to 375 degrees.

3. To make the cream cheese layer: Place all the ingredients in a food processor or mixer and process until mixed. Pour the mixture into the crust, transfer it to the oven and bake for 20 minutes. Set it aside to cool.

4. While the cream cheese layer is cooling, prepare the sour cream layer: Place the sour cream, sugar, vanilla extract, and salt in a food processor or mixer, and process until well mixed. Pour this over the cooled cream cheese layer, cover, and refrigerate at least overnight and up to 30 days.

5. Serve chilled or at room temperature, garnished with fresh berries.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)