Cheesecakes take a little extra work to make but are so worth the effort. This version of cheesecake is inspired by one I found in a Canadian Living magazine.

Crust
1 1/2 cups Cookie Crumbs; Chocolate, Arrowroot, Gingersnaps, Vanilla
1/4 cup sugar, give or take, depending on what kind of cookie crumbs you use
2 Tbsp Honey if using Arrowroot, Vanilla or Gingersnap cookie crumbs
1/4 cup Butter, melted

Cheesecake
2 (250g) pkgs cream cheese, softened
3/4 cup Sugar
2 Eggs
1 Tbsp Lemon Juice
2 tsp Vanilla
1/4 teaspoon Salt
2 cups Sour Cream

Topping of your choice: Strawberry, Blueberry, Raspberry, Cherry, Apple Crumble

Crust:
Preheat oven to 325F.
In small mixing bowl, combine cookie crumbs, sugar and melted butter.
Press into 9″ Springform pan.
Place springform pan onto a large square of foil; press foil up sides of pan, rendering springform pan watertight.
Bake in 325F oven for 8 to 10 minutes.
Cool.

Cheesecake:
In large mixing bowl, on low speed, beat cream cheese just until no lumps remain.
Gradually add sugar.
Add eggs, one at a time.
Gradually beat in lemon juice, vanilla, salt and sour cream; beat on low speed for a few minutes.
Pour into prepared crust.

Set foil covered springform pan in a larger pan
Pour in enough hot water to come 1″ up the side of the springfrom pan.
Bake in the centre of a 325F oven and bake for 60 minutes or until no longer shiny and edge is set. The middle may appear to still be a bit jiggly.
Run knife around edge of cheesecake.
Cool cheesecake for an hour in turned off oven, with door ajar.
Remove cheesecake from bain marie and cool completely on wire rack.
Cover with plastic wrap and refrigerate.

To serve, remove side of pan, top with fruit topping of your choice and a dollop of whipped cream.