Tasty and Hasty

1: Preheat oven to 350°F and line a 9x13 pan with parchment paper.

2: In the bowl of an electric mixer, combine flour, sugar, baking powder, salt, and lemon zest.

3: Using the paddle attachment, mix until combined. Add margarine and vanilla and mix.

4: Add egg while the mixer is running. Mix until the margarine is completely broken apart.

5: Press 2/3 of the mixture at the bottom of your 9x13. Save the other third in the fridge. Poke holes using a fork then bake for 10 minutes.

6: While it bakes, prepare your cheesecake mixture.

7: In a mixer fitted with a whisk, beat cream cheese at a low speed while adding sugar gradually.

8: Let the mixer run while slowly adding vanilla, eggs, sour cream, and salt.

9: Pour the mixture directly on the par-baked crust.

10: Scatter the fruits and add your remaining crumble mixture, tightening it slightly in your hand to create bigger crumbs.

11: Bake for 35-40 minutes. It should not be jiggly when baked.

12: Refrigerate for at least 4 hours or overnight before cutting.