Fourth of July Cheesecake

For the crust:
Preheat the oven to 325 F.

Mix together the crumbs and butter in a bowl. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter). Bake for 10 minutes; then remove from the oven and set aside.

For the cheesecake:
Adjust the oven temperature to 350 F.

In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.

Pour the mixture into the crust and bake until the center is almost set (about 50 minutes). Remove from oven. Cool completely.

For the glaze:
In a small bowl mix together the powdered sugar and milk until smooth. Once the cheesecake is completely cooled, remove it from the pan to a serving dish or platter. Brush the glaze on top and sides of the cheesecake.

On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.

Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.