|Crushed Graham Cracker Crumbs||2 cup|
|Frozen Mixed Berries||.5 lb|
|Cream Cheese||2 lb|
|Teaspoon Vanilla Extract||1 tsp|
|Lemon Juice||.25 cup|
|Lemon Zest||1 tbs|
|Sour Cream||2 cup|
In a medium saucepan, combine berries, water, and sugar and bring to a boil over medium heat. Cook for 5 minutes. Remove from heat. Use a blender, immersion blender, or food processor to purée mixture. Strain through a fine sieve to remove seeds and solids. Set aside.
Preheat oven to 350 degrees F. Mix together graham cracker crumbs and melted cannabutter until well blended. Place a generous 1/4 cup crumb mixture in each of 8 (4 1/2-inch) tart pans, preferably with removable bottoms, or a 6- to 8-inch springform pan.
Press crumbs over bottom and up the sides of pans. Bake crusts until set, about 6 minutes. Set aside.
Reduce oven temperature to 300 degrees F. Place a large casserole dish of very hot water in the oven.
In a large bowl beat cream cheese and 1 cup sugar with an electric mixer on high speed until smooth and fluffy. Beat in the vanilla extract, lemon juice, and lemon zest, one at a time, until well mixed.
Beat in eggs one at a time, taking care the previous egg is incorporated before adding the next. Reduce mixer speed to low and beat in sour cream just until well blended.
Fill each tart crust about halfway with filling, or alternately pour into prepared crust in springform pan. Drop several dollops of fruit coulis onto filling (about 1 1/2 to 2 teaspoons in each tart, or 4 to 5 tablespoons onto a larger cake). Top with remaining filling.
Take a blunt knife and, taking care not to disturb the crust on the bottom and side, gently move it through the filling to create swirls of berry coulis in the cheesecake. Place filled tarts or cake on a baking sheet and place in oven. Bake for 40 minutes (1 hour if making a single cake in a springform pan). Turn off the oven but do not open the door for 1 hour.
Transfer to a wire rack to cool completely before wrapping and chilling in the refrigerator for at least 4 hours before removing from tart pans or springform pan and serving