You will need-

For the Crust:

1 1/2 cups graham cracker
   crumbs
2 tbs. sugar
1/4 cup (1/2 stick) butter or
   margarine, melted

For the Filling:

5 packages (8 ounces each) 
  cream cheese
1 1/3 cups sugar
3 teaspoon all-purpose flour
1/2 cup sour cream
3 large eggs
2 teaspoon finely grated
   lemon peel
1 1/2 teaspoon vanilla
   extracts

For the Topping:

1 egg white
1 tb sugary
1/2 cup raspberry preserves
1/2 cup apricot preserves
1/2 cup assorted fresh 
     fruits, chopped
 
 
 
 
 

1. In a medium bowl, combine the graham cracker crumbs and sugar. Add melted butter; stir to combine.

2. Press crumb mixture into 9-inch sprint form pan. Chill 30 minutes

1. Preheat oven to 325F. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar.

2. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended.

3. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove from oven; cool for 15 minutes.

4. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake.

5. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.

Making the Topping:

1. Using tip of a knife, score a "ying-yang" design on top of cheesecake.

2. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds.

3. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section.

4. Arrange fruit on top of cake. Chill until ready to serve.