Cheesecake with Sour Cream Topping

Don't limit yourself to a side dish of blackberries. Play with other fruits, such as assorted berries.
Preheat the oven to 350°F. In a large bowl, beat the cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth. Add the eggs, lemon juice, and 1 teaspoon vanilla; beat until smooth. Pour on the cake. Bake until the edges are lightly browned and the center begins to sway slightly, about 30 minutes.In a medium bowl, combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. Remove the cheesecake from the oven; let cool for 5 minutes. Spread the sour cream mixture on top and return to the oven. Bake until the filling is firm, about 15 minutes. Let cool for 20 minutes on a wire rack, then cover and refrigerate for 4 hours or overnight.If desired, put half of the blackberries in a medium bowl, sprinkle with 1 teaspoon of sugar and mash lightly. Let stand for 10 minutes. Put all the berries on the cheesecake.