Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sugar |
| 1¼ cup | Crushed graham cracker crumbs |
| 4 tablespoons | Softened butter or margarine |
| 3 packs | (8-oz) cream cheese |
| 3 \N | Eggs |
| 1 cup | Sugar |
| 2½ teaspoon | Vanilla |
| 1 pint | Sour cream |
| 3 tablespoons | Sugar |
| 1 teaspoon | Vanilla |
| 1 pack | (10-oz) frozen raspberries |
| 2 tablespoons | Sugar |
| 1 tablespoon | Cornstarch |
CRUST
FIRST LAYER
SECOND LAYER
TOPPING
From: christi@... (Christi Wilson) Date: 4 Aug 1994 20:44:26 -0400 From Lewiston Morning Tribune, 2/2/94.
Blend crushed graham crackers, sugar and soft butter or margarine and pat into bottom only of large, deep, spring-form pan. Preheat oven to 350 degrees. Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour into pan. Bake 35 minutes. Refrigerate 30 minutes to stop cooking action. Mix together sour cream, sugar and vanilla until smooth and spread over cake. Bake 5 minutes at 350 degrees. Refrigerate until cool.
To make topping, cook raspberries with sugar and cornstarch over medium heat, stirring until thickened. Cool and add to top of cake. Refrigerate.
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