Ingredients

• 10 graham crackers (20 squares)
• 2 TBS sugar
• rind from 1 lemon (about 1/2 TBS)
• 1/4 cup butter (1/2 stick), melted

• 16 ounces cream cheese
• 1/2 cup sugar
• rind grated from 3 lemons (About 1 1/2 TBS)
• 1/4 cup lemon juice
• 1 cup blueberries and boysenberries mixed
• 1 tsp flour
• Consider adding an egg per 8oz cream cheese!

• 1 cup brown sugar
• 3/4 cup flour
• 1/4 cup butter (1/2 stick)

Directions

1. Preheat oven to 350 degrees.
2. Pulse graham crackers in a food processor until they make a fine crumb.
3. Add sugar and lemon rind to graham cracker crumbs and stir together.
4. Pour melted butter into the graham cracker crumb and stir well.
5. Press graham cracker crumb into a 9 inch square dish that has been sprayed with nonstick spray.
6. Bake for 10 minutes. Remove from oven and allow to cool partially.

1. Combine  the streussel ingredients in a medium sized bowl.
2. Mix together and press together with a fork until all ingredients are incorporated well and are crumbly.
3. Set aside till ready.

1. Whip cream cheese for a couple of minutes until light and fluffy.
2. Add sugar and continue to stir to combined.
3. Add lemon rind and lemon juice and mix in completely.
4. Pour cheesecake filling over crust.
5. Coat blueberries and boysenberries in the 1 tsp of flour.
6. Pour blueberries and boysenberries over the top of your filling.
7. Top with streussel crumb topping.
8. Bake for 35-40 minutes until crumb is golden and cheesecake is mostly solid.
9. Allow to cool on cooling rack for 1 hour.
10. Put in fridge and allow to cool for 2 additional hours. Keep in fridge until serving.