Lemon Cheesecake with Fresh Berry Topping

 

1 3/4

cups crushed gingersnap cookies (about 35 cookies)

6

tablespoons butter or margarine, melted

1

tablespoon brown sugar

3

packages (8 oz each) cream cheese, softened

3/4

cup sugar

3

eggs

1/2

cup whipping cream

3

tablespoons lemon juice

2

tablespoons grated lemon peel

1/2

cup whipping cream

1

tablespoon powdered sugar

1

pint blueberries

2

cups raspberries

Lemon twists

• 1 Heat oven to 350°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325°F.
• 2 Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel. Pour over crust.
• 3 Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.
• 4 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.