Cheesecake

Heat the oven to 350F.

Mix the graham cracker crumbs with two tablespoons of granulated sugar.

Work in 65 g unsalted butter until the mixture is like wet sand, with no big clumps of butter and no dry crumbs.

Press into a nine inch springform pan in an even layer and about an inch up the side, turning the pan as you press.

Bake the crust at 350F for 15 minutes, then cool.

Beat three room temperature blocks of cream cheese on medium low about a minute until smooth, scraping the bowl and the spatula.

Add 200 g granulated sugar with the mixer running on low, then scrape the bowl.

Mix in a quarter teaspoon of salt and two teaspoons of vanilla.

Add the eggs one at a time on medium low, letting each incorporate and scraping the bowl and paddle between.

Mix in 120 g sour cream on medium low for a minute or two until silky smooth.

Pour the batter into the cooled crust.

Bake at 350F for 15 minutes, then reduce to 300F and bake another 30 to 35 minutes, until the centre wobbles slightly.

Optional: set a pan filled halfway with really hot water on the bottom rack and bake the cheesecake on the middle rack.

Turn the oven off, close the door and leave the cheesecake inside one hour.

Cool on the counter about another hour, then chill in the fridge six hours or up to three days.

Release the springform and slide the cheesecake onto a cake plate.

Top with a dollop of whipped cream and fresh berries.