1
: Preheat oven to 300°F (150°C).
2
: Combine crumbs, sugar and butter in a medium bowl. Press firmly on bottom of ungreased 10” (25 cm) springform pan.
3
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand and sour cream until smooth. Add eggs, lemon juice, lemon zest and vanilla. Stir in fresh berries. Pour into prepared pan.
4
: Bake in preheated oven 45 to 50 minutes or just until set.
5
: Cool on wire cooling rack. Chill in refrigerator. Top with sour cream and fresh berries. Dust with icing sugar.