Instructions: For the crust, grind the chocolate wafers in a food processor or blender, making about 1 1/2 cups crumbs. Combine well with melted butter and pat onto the bottom and 1/2 inch up the sides of a 9-inch springform pan; chill 30 minutes.

Meanwhile, beat the cream cheese with an electric mixer until it is light and fluffy; gradually add sugar and beat well. Beat in the flour, then the eggs, one at a time, beating well after each addition.

Continuing to beat, add sour cream, lemon zest, salt and vanilla. Pour the filling into the crust and bake in the middle of a 325-degree oven one hour and ten minutes.

Meanwhile make a sauce by heating blueberry jam gently and stirring in chocolate sauce; refrigerate, but bring to room temperature or warm before serving.

Now, back to the cheesecake: even though the center will not be completely set, turn the oven off, open the oven door about six inches, and let the cheesecake cool there completely. Chill overnight.

Remove side of springform pan, keeping the cheescake on the bottom of the pan; place on a platter, and cover the top with raspberries and blueberries. You may be creative and make a red star, filling in the empty triangles at the edge with blueberries, and refrigerate again if necessary.

To serve, dribble a bit of sauce decoratively across each plate before placing a wedge of cheesecake on it.

Note: if local strawberries, late this year, aren t plentiful, and raspberries, also late, haven t ripened, you may substitute strawberries for blueberries.

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