Classic vanilla cheesecake on a cookie crust topped off with raspberry sauce. Looking for a special treat? One serving of this cheesecake is full of sweet raspberry flavor
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
½ cup whipping cream
1 Tbsp. vanilla
4 eggs
4 cups raspberries, divided
¼ cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice
Instructions
HEAT oven to 325°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan sprayed with cooking spray.
Bake 12 min.
BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours. Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice;
Blend until smooth. Refrigerate until ready to use.
POUR Topping over Cheesecake just before serving; top with remaining raspberries.
Recipe by Savory Sweet Life at https://savorysweetlife.com/black-tie-cheesecake/