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LOCATION: Recipes >> Desserts Cheesecake >> Raspberry 01

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Raspberry Cheesecake

2 tablespoons sugar
1 1/4 cups crushed graham cracker crumbs
4 tablespoons softened butter or margarine

3 8-ounce packages cream cheese
3 eggs
1 cup sugar
2 1/2 teaspoons vanilla

1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla

1 10-ounce package frozen raspberries
2 tablespoons sugar
1 tablespoon cornstarch

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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