Lemon Cheesecake

4 cups Frozen Triple Berry Blend
1/2 cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Corn Starch

16 sheets Graham Crackers

6 Tablespoons Butter, melted
1/4 cup sugar
4 (8 oz) packages Cream Cheese, softened
1 cup Sugar
1/2 cup Heavy Whipping Cream
2 fresh Lemons, will need 1 Tablespoon of zest and 1/4 cup lemon juice
2 Tablespoons Flour
2 1/2 teaspoons Vanilla
1 teaspoon Lemon Extract
5 Eggs, lightly beaten

In a medium saucepan mix the berries, sugar and 2 Tablespoons lemon juice. Heat over medium-high heat, stirring constantly, until it comes to a boil.

Remove pan from heat and mash berries.

Using a wire mesh strain the berries to get all seeds out. It is okay if a few slip through the strainer.  Use a heavy duty spoon to keep stirring the berries.  The seeds will clog up the strainer so if you keep it moving more liquid can escape.  When you are finished, scrap the bottom of the strainer over your bowl to get any liquid that is still clinging to the strainer. 

Place seeds (pulp) in the strainer in another bowl to cool.  Discard seeds. It will look like a lot but that is okay.

Place strained berry mixture back into saucepan reserving a 1/4 cup. 

Mix 1/4 cup berry juice and corn starch in a cup.  

Bring the berry mixture to a boil again.

While stiring boiling berry mixture, pour cornstarch mixture slowly into berry mixture. Keep stiring till you get desired thickness.  Set aside to cool.

Preheat oven to 325.

In a food processor combine graham crackers, butter and sugar. Process till finely chopped and well blended.

Press into bottom and 1-2 inches up the sides of a greased 10 inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Cool on wire wrack.

In a large bowl, beat cream cheese and sugar until smooth, about 5 minutes. Beat in cream, lemon zest, lemon juice, flour, and extracts. Add eggs, beat on low speed just until combined.

Pour into crust. Return pan to baking sheet.

Bake 55-65 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour. Refrigerate overnight. Remove sides of pan.

Serve with Berry Lemon Sauce.