Cheesecake with Strawberry and Raspberry Sauce

Step 1

Preheat oven to 325°F. In a bowl, mix 1.5 cups graham cracker crumbs with 1/3 cup melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan.

Step 2

In a large bowl, beat 24 oz softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs one at a time, beating well after each, then mix in 1 teaspoon vanilla extract.

Step 3

Pour the filling over the crust. Bake until the edges are set and the center is slightly jiggly, about 45-50 minutes. Turn off oven, crack door, and let cool for 1 hour.

Step 4

Meanwhile, in a small saucepan, combine 1 cup sliced strawberries and 1 cup raspberries. Cook over medium heat, mashing gently, until saucy and thickened, about 8-10 minutes. Let cool.

Step 5

Once cheesecake is completely cool, refrigerate for at least 4 hours or overnight. Serve slices topped with the berry sauce.

Step 6

Optional: garnish with fresh mint leaves if desired.