What you need:
- 2 pkg. graham crackers (I used chocolate)
- 11 tbsp. unsalted butter, melted
- 2 tbsp. sugar
- 2 (8 oz.) pkg. cream cheese, room temp
- 1 (14 oz.) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla
For Berry Sauce:
- 2 to 3 cups berries
- 1/2 to 1 cup sugar
Directions:
- Crush graham crackers and place in a bowl.
- Stir in sugar and butter.
- Press into pans and freeze for 10 minutes. I used 4 ramekins and a 9-inch pie dish.
- Make filling by beating cream cheese until smooth.
- Add milk a little at a time and beat until combined.
- Add lemon juice and vanilla.
- Pour over crust, cover, and refrigerate for 2 1/2 to 3 hours.
- For berry sauce, combine ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 to 16 minutes and let cool completely. If desired, refrigerate before serving.
- Serve cheesecake topped with berry sauce.
{cheesecake} Recipe from Food.com