Easy cheesecake

Crust: 

8 graham crackers 

1 stick of butter 

1 teaspoon of cinnamon

Filling: 

2 - 8 oz packages of low fat cream cheese

1/2 cup of low fat sour cream
1/2 cup half & half

2 large eggs

1 teaspoon of vanilla extract 

1 cup of powdered sugar 

Topping: 

1/2 cup of strawberry preserves

2 Tablespoons of orange juice 

1 cup frozen cherries

1 cup frozen blackberries 

Starting from the crust up - 

In a food processor crush the graham crackers to almost a fine powder. 

Grease a baking dish. 

Evenly spread the crushed graham crackers on the bottom of the dish. 

Melt the butter in the microwave for 45 seconds. Stir the cinnamon into the melted butter. 

Pour the butter & cinnamon liquid evenly over the graham cracker crust. Set aside. 

Filling - 

In a food processor mix the sour cream, eggs, half & half and vanilla extract. Blend well into a creamy smoothe mixture. 

Soften the cream cheese in the microwave for about 45 seconds. 

In a large mixing bowl, using a whisk, blend the liquid mixture with the softened cream cheese & powdered sugar  until there are no large lumps. 

Pour the filling mixture on top of the graham cracker crust. 

Preheat the oven to 350 degrees. 

Cook the cheesecake for one hour until golden brown. 

After one hour of baking, set it aside. 

Topping - 

In a saucepan add the cherries, blackberries, jam and orange juice. Bring it to a low and slow boil for 5 minutes. 

Pour the cherry berry mixture on top of the cheesecake. Cover with wax paper. Let the cheesecake set over night  in the fridge or for at least 4 hours before serving.