Jen's Fabulous Cheesecake

Source: MyBook2Cook

For the pie crust:
3/4 cup Graham crackers (about 8 crackers) coarsely broken
1/4 cup butter (half stick) melted
1/4 cup brown sugar

For the filling:
6 oz. cream cheese at room temperature
1/3 cup Sugar
2 tsp. fresh lemon juice
1/2 cup sour cream
1/2 tsp vanilla extract

For the topping:
1/4 cup seedless raspberry jam
(frozen or fresh) blueberries and raspberries (for decoration)

For the crust.
Crumble crackers and place in a bowl. Mix in the brown sugar. Melt butter and add to the mixture. Cover the bottom of a springform pan. Cook at 350F for 5-7 minutes. Let it cool and place in fridge.

While the crust is cooling prepare the filling. Beat cream cheese and sugar in a bowl until smooth. Beat in the sour cream, lemon juice and vanilla. Once you pie crust is cooled, place the filling on the crust and let it sit in the refrigerator at least a couple hours to settle.

For the decoration.
Heat the seedless jam with the blueberries and raspberries until it forms a syrupy mess great to place on top of your cheesecake!