• Put a kettle of water on to boil. Arrange the oven racks so you have one in the center and one 6-inches below it and preheat oven to 300°F.
• Line a springform pan with parchment paper then butter both the paper and the pan generously. Place the pan on a rimmed baking sheet and set aside.

To Prepare with a Crust:

• Toss all the crust ingredients together with a fork, then press firmly and evenly into the prepared pan.

To Make the Cheesecake Batter:

• Put the cream cheese into a food processor and pulse until smooth.
• Add the eggs and sugar and process again until smooth, stopping once or twice to scrape the sides down.
• Again, scrape the sides down, then add the Grand Marnier (or extract and juice) and vanilla and process until smooth.
• Carefully pour the batter into the prepared pan and put the baking sheet with the pan on it on the center rack. Put an empty bread pan on the rack beneath it and fill with boiling water from the kettle. Bake for 55 minutes, or until the outer 2/3 of the cake is set and the inner 1/3 is still jiggly. Turn the oven off, prop the door open a couple inches and let it cool to room temperature. Place plastic wrap directly on the surface of the cheesecake and refrigerate for several hours or overnight before attempting to umold.

To Unmold the Cheesecake:

• With plastic wrap still in place, undo the clasp of the springform pan and push the base up through the outer ring to free the cheesecake. Place a platter on top of the cheesecake and invert it. Remove the base and parchment, then place a cake plate face down on the bottom of the cheesecake, invert again, remove the plastic wrap and Ta-Da! One cheesecake, ready to slice!

To Prepare Berry Topping:

• Use a fork or whisk to beat the jam a little to break it up. Stir in the berries and lemon juice and top your cheesecake slices as you serve them.