For the crust:

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup ( 1/2 stick) butter or margerine melted.

For the filling:

5 packages (8 0unces each) cream cheese, softened
1 1/3 cups sugar
3 tablespoons all purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla extract

For the topping:

1 egg white
1 tablespoon sugar
1/2 cup sour cream
1/2 cup raspberry preserves
1/2 cup apricot preserves
1 cup assorted fresh fruit, chopped

Step by step instructions:
Preparing the crust:

1. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine.
2. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.

Making the filling:

1. Preheat the oven to 325 degrees F. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar.
2. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended.
3. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove cake from oven; cool for 15 minutes.
4. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake.
5. Return cake to the oven; bake until topping is set, not browned, about 20 minutes. Turn off the oven; let cheesecake for 1 hour with oven door ajar. Place cake on wire rack to cool completely.

Making the topping:

1. Using the tip of a knife, score a yin, yang design (looks like a paisley pattern) on the top of cheesecake.
2. Place preserves in microwave safe bowls. Microwave on HIGH until preserves are thin; about 45 seconds.
3. Spoon preserves onto each half of design. With back of spoon spread preserves to fill each section.
4. Arrange fruit on top of cake; chill until ready to serve.

HINT! Use a smooth measuring cup to help press crumbs evenly against the sides and bottom of the pan.