Baby Berry-Topped Cheesecake

Allow cream cheese and egg to stand at room temperature for 30 minutes. Preheat oven to 350°. Meanwhile, for crust, in a small bowl combine crushed graham crackers, the 1 teaspoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom of a 6x3-inch springform pan; set aside.

In a medium bowl, beat cream cheese and the 1/3 cup sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the egg. Add the egg and 1/2 teaspoon vanilla and beat on low speed just until combined. Stir in 2 tablespoons of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.

Bake for 25 to 30 minutes or until a 1-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1 tablespoon sugar, and the remaining 1/2 teaspoon vanilla. Gently spread mixture evenly over baked cheesecake. Return to oven and bake for 5 minutes more.

Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Chill, covered, for at least 2 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing. To serve, toss the berries with 1 tablespoon sugar, mashing them slightly if desired. Spoon over cheesecake.