There's a Hippy in the Kitchen

New York Style Cheesecake from Martha Stewart and Terry's favorite Fruit Toppings

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Crust
12 graham crackers to make the equivalent of 1 1/2 C of crumbs. I pre-make my crumbs so I I had to do the conversion to cups.
6 TBS butter, melted + additional for the pan
2 TBS sugar
a pinch of salt
Cake
3 1/2 pounds of Cream Cheese (7-8oz. packages of cream cheese), room temperature.
2 1/4 C sugar
1 C sour cream
1 1/2 tsp of the best vanilla you can buy.
5 eggs, room temperature
In a stand mixer with a paddle attachment
Beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping the sides as needed.
Cherry
2 1/2 C frozen cherries
3/4 c sugar
2 TBS fresh lemon juice
2 TBS cornstarch
1/2 tsp almond extract
Mixed Berry Sauce
1/4 C (1/2 stick) butter
1/4 C sugar
2 - 1/2 pint containers of fresh raspberries
2 - 1/2 pint containers of fresh blueberries
6 TBS Chambord or Creme de Cassis Liqueur
3 C mixed berries, your choice
1/4 C sugar
4 tsp Vanilla Vodka
2 tsp vanilla
Pomegranate Sauce
4 C chilled pomegranate juice
2 - 12 oz. bags of frozen raspberries, unthawed.
1/4 C sugar
1/2 C honey
Kirsch Whipped Cream
1 C heavy cream
2 TBS sugar
1 TBS Kirsch
Blackberries
1 pound of frozen blackberries, thawed, drained and reserve the juice.
1 1/2 tsp unflavored gelatin.