Sour Cream Cheesecake with Blueberry/Strawberry Topping

I made this yesterday in the morning time.  It was AMAZING!  Try it.  I dare you. 

Graham Cracker Crumb Crust

1.5 graham cracker crumbs
1/4 cup ground almonds
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted

Mix the crumbs, almonds, sugar and cinnamon well.  Add the melted butter to the mixture and use a fork to mix it throughout.  Press the crumbs into the bottom of a round springform pan.  Set aside.

Cheesecake Filling

2 (8 ounce) packages cream cheese
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
3 large eggs, beaten

Allow all ingredients to come to room temperature before mixing and baking.  This should prevent your cake from cracking and splitting.  Beat the cream cheese, sugar, flour, and vanilla until combined.  Beat in the sour cream until smooth.  Stir in the eggs.  Pour the filling over the cracker crumb crust.  Bake at 375 degrees for 50 minutes.

Allow to cool in the pan on a rack for 45 minutes.  Remove the sides of the pan, and cool completely on the rack.  Chill for at least 4 hours before serving.

Blueberry/Strawberry Topping

1 pint blueberries
1 pint strawberries, slice
1/4 cup sugar

Mix the fruit and sugar in a bowl and allow to sit for a few hours.  Before serving, spoon the fruit mixture onto the top of the cheesecake. 

I'm thinking that honey or melted strawberry preserves mixed into the fruit might be a nice touch too.  I'll save that for next time.