Black Tie Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 16
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
  • 18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter, melted
  • 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
  1. HEAT oven to 325°F.
  2. MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan sprayed with cooking spray.
  3. Bake 12 min.
  4. 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.
  5. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  6. 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;
  7. Blend until smooth. Refrigerate until ready to use.
  8. POUR Topping over Cheesecake just before serving; top with remaining raspberries.
Recipe by Savory Sweet Life at