Ingredients
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
Directions
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
Cheesecake Mix
Ingredients
4 (8 ounce) packages Cream Cheese, softened
1 cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
1 teaspoon vanilla
4 eggs
Directions
Preheat oven to 325 degrees F.
Beat cream cheese, 1 cup sugar, lemon juice, cornstarch and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust. 55 min. or until center is almost set. Add berry topping and refrigerate 4 hours.
Mixed Berry topping
Ingredients:
5 to 6 cups fresh unpitted cherries, blackberries, raspberries, blueberries and strawberries, about 2 1/2 to 3 pounds in all
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
Directions:
In a saucepan over medium heat, combine fruit, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
Cool slightly before using as a topping.
Note:
If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
Refrigerate leftover fresh berry pie filling in a sealed container for up to 2 days.
Freeze in plastic container if you want to keep for more than 2 days and thaw out completely before using