Ingredients:
2 tablespoons of sugar.
1 ¼ cup of crushed graham cracker crumbs.
4 tablespoons of softened butter (or margarine).
3 packets (8 oz) of cream cheese.
3 medium eggs.
1 cup of sugar.
2 ½ teaspoons of vanilla.
1 pint of sour cream.
3 tablespoons of sugar.
1 teaspoon of vanilla.
1 packet (10 oz) of frozen raspberries.
2 tablespoons of sugar.
1 tablespoon of cornstarch.
Directions:
Preheat your oven to 350°F (175°C)
Blend the crushed graham crackers, sugar and softened butter and pat into bottom only of large, deep, springform pan.
Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour into pan.
Bake for 35 minutes.
Refrigerate for 30 minutes.
Mix together the sour cream, sugar and vanilla until smooth and spread over cake.
Bake for 5 minutes at 350°F (175°C).
Refrigerate until cool.
For the topping, cook the raspberries with sugar and cornstarch over medium heat, stirring until thickened.
Cool and add to the top of the cheesecake.
Refrigerate.