Summer Cheesecake

[jglass]

Summer Cheesecake

1 cup graham cracker crumbs
3 tablespoons butter, melted
1 cup sugar, plus
2 tablespoons sugar, divided
4 (8 ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
2 teaspoons finely grated lemons, zest of
4 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 cup sliced strawberries
1 cup sliced nectarine

Preheat oven to 325.
Grease a 9-inch springform pan.
Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
Press mixture into prepared pan.
Bake for 10 minutes.
Let cool completely.
Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
Beat in 1 cup sugar.
Add flour and lemon zest; beat until combined.
On low speed, beat in eggs one at a time, beating well after each addition.
Add sour cream and vanilla; beat until blended.
Pour batter into prepared pan.
Bake cheesecake until center is almost set, about 1 hour.
Let cool completely.
Loosen cheesecake from side of pan with a knife and remove the pan side.
Arrange strawberries and nectarines over top.