Ingredients:
 
1-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon peel
3/4 cup cold butter, cubed
2 egg yolks
1/2 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup half-and-half cream
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 egg yolk
1 cup crushed strawberries
1 cup crushed blueberries
Fresh mixed berries, optional
 
Directions:

Preheat the oven to 400 degrees.

Combine the flour, sugar and lemon peel in a large bowl. Cut in butter until the mixture is crumbly.
 
Whisk the egg yolks and vanilla in another mixing bowl and add to the flour mixture, tossing with a fork until it forms into a dough ball.
 
Press the dough onto the bottom of a greased 9-in. springform pan and 3 inches up sides. Place the pan on a baking sheet and bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
 
While it is cooling, prepare the filling. Beat the cream cheese and the sugar in a large bowl until smooth. Beat in the cream, flour, lemon peel, salt and vanilla. Add the eggs and egg yolk and beat on low speed just until the eggs are combined into the batter.

Divide the batter in half and fold the crushed strawberries and the crushed blueberries into each half of the batter. Slowly pour the berry batter into crust and top with the remaining batter.
 
Return the pan to baking sheet and bake at 400 degrees for 10 minutes.
 
Reduce the heat to 300 degrees and bake for 60-70 minutes longer or until center is almost set.
 
Cool on a wire rack for 10 minutes and carefully run a knife around edge of pan to loosen. Once the sides are loosened, let the cheesecake cool for 1 hour.

Refrigerate the cheesecake overnight and remove sides of pan.
 
Garnish with fresh mixed berries and currants if desired and serve.