Graham Cracker Crust
- 9 whole graham crackers, finely crushed
- 1/3 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, soft
- 1 1/3 cups sugar
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 2 tablespoons cornstarch, mixed with two tablespoons cold water
- 2 cups fresh OR frozen raspberries
- 1/2 cup water
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
- 2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
- 3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!