1pintfresh berrieswe used 1/2 pint each strawberries + blueberries
Place one oven rack in the top third of oven and another rack in the bottom third of oven.
Preheat oven to 350 degrees F (325 F. if using a convection oven).
Combine graham cracker crumbs and melted butter and press into bottom of a 9” springform pan. Bake for 8 minutes; Remove pan from oven and set aside to cool while you prepare the cheesecake filling.
Using a hand or stand mixer, combine softened cream cheese, sour cream, sugar, eggs, egg yolks, lemon zest, and vanilla extract until smooth.
Pour the cheesecake batter over the graham cracker crust.
Place the springform pan onto the rack in the top third of oven. Place 2 cups of water into an oven proof pan or saucepan, and place it onto the rack in the bottom third of oven. That will allow steam to rise up and help the cheesecake bake gently.
Turn oven temperature down to 325 degrees and bake for 45-50 minutes. Check the cake after 40 minutes to be sure that it’s not cracking on top. If it is, remove it from the oven immediately.
Transfer the pan onto a cooling rack and place the pan of hot water from the oven underneath it. Cool for 30 minutes, then transfer the springform pan to the refrigerator and allow the cake to chill for at least 2-3 hours before serving.
Garnish top of cheesecake with a thin layer of store-bought or homemade lemon curd and assorted berries.
NOTE: When you remove it from the oven, the cheesecake will not be completely set…it should jiggle slightly in the center. It will finish setting up as it cools.