Crust: Grease and flour the springform pan. Crush Graham Crackers in a ziplock bag. Mix all other ingredients. Press on to the bottom of a 9 inch springform pan. Bake 7 minutes at 375 degrees. Cool for 30 minutes in fridge.
Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.
Cheesecake: Have all ingredients at room temperature. Preheat oven to 500*. Beat in a large bowl until creamy for 30 seconds 5 8oz packages of cream cheese. Scrape sides of bowl and beaters well. Gradually add and beat until creamy, 1 to 2 minuutes:
1 3/4 cups sugar.
Beat in: 1 teaspoon grated lemon zest.
1/2 teaspoon vanilla.
Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:
5 large eggs.
2 large egg yolks.
on low speed, beat in :
1/2 c heavy cream.
Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500*F, then reduse the oven temperature to 200*F for one hour more.
Turn the oven off and pop the oven door open with the handle of a wooden spoon and let the cake cook down in the oven for 30 minutes. Removeto a rack and let cook completely in the pan before unmolding. Cover and refridgerate for at least 6 hours, preferably 24 hours before serving.