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Adapted from Philadelphia Cream Cheese cookbook
Prep: 15 Minutes, plus refrigeration
Bake: 40 Min
1/2 cup Graham cracker crumbs
1 cup plus 3 tablespoons sugar, divided
3 tablespoons butter, melted
5 packages (8 oz each) Philadelphia cream cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
3 cups fresh berries
2 tablespoons Concord 8 Vinegar
Whipped Cream
Heat oven to 325 °F. Line 13 x 9 inch pan with foil so that the foil hangs over each edge by 2 inches for lifting later. Or use a cheesecake pan. Mix graham crumbs, 3 tablespoons of sugar, and melted butter; press onto the bottom of the pan. Bake for 10 minutes.
Beat the cream cheese, sugar, flour and vanilla until blended. Add the sour cream and Concord 8 Vinegar; blend. Add eggs, 1 at a time, mixing on low speed until blended.
Bake for 40 minutes or until the center is almost set. Do not overcook. Cool completely. Refrigerate for 4 hours. Remove the cheesecake by lifting the foil.
Top with fresh berries and whipped cream, drizzle a few drops of Concord 8 Vinegar over top.