Crust
1 ½ cups graham cracker crumbs
¼ cup melted butter

Cheese Filling
500 grams cream cheese (room temperature)
4 large eggs (separated)
½ cup cane sugar
zest from one large lemon
3 teaspoons cardamon powder (optional)
2 teaspoons vanilla extract

Cream layer
1 ½ cups sour cream
¼ cup cane sugar
1 teaspoon vanilla extract

Strawberry topping
600 grams frozen sliced Canadian strawberries or blueberries/raspberries/blackberries (you decide the combo)
2 tablespoons lemon juice (one lemon)
½ cup cane sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water

Preheat oven to 350 degrees.

Grease the bottom and sides of your spring form pan with unsalted butter. In a bowl mix together the crust ingredients till combined well and with the back of a spoon press the crumbs evenly on the bottom of the pan. Place in the oven and bake 10 minutes. Remove from oven and cool for 5 minutes.

Prepare the cheese filling by placing the cream cheese in a large mixing bowl. Add the yolks and sugar and mix well. Beat the egg whites on high until soft peaks form and fold into cheese mixture. Pour on top of the cooled crust and bake for 35 minutes till centre is almost set. Cool 5 minutes. In a bowl mix together the sour cream, sugar and vanilla. Pour the cream layer on top of the cooled cream layer.

Bake a further, 15 minutes. Cool and place in the frig overnight or for 6 hours before serving. For the berry topping, cook the fruit, lemon juice and sugar together in a saucepan for 30 minutes. Add in the cornstarch mix and cook a further 5 minutes. Cool and refrigerate. Before serving, spread fruit mixture on top of the cheesecake.