Instructions: Crust - Combine all ingredients & mix well. Press into bottom of 10" springform pan. Refrigerate until ready to use.

FILLING - Beat cream cheese at high speed with electric mixer until fluffy. Gradually add sugar, beating well. Stir in vanilla. Add eggs, beat well. Pour into prepared crust. Bake at 375 degrees for 40 minutes or until set.

TOPPINNG - Beat sour cream at medium speed with electric mixer for 2 minutes. Add sugar & vanilla, beat 1 minute. Spread over filling. Adjust oven to 500 degrees. Bake cheesecake 5 minutes. Cool on wire rack. Refrigerate.

Combine berries, 2 cups water & sugar in saucepan. Bring to boil, simmer 30 minutes. Run through a sieve. Combine juice with cornstarch & 2 TBSP water. Stir until smooth. Cook over medium heat in saucepan until boiling. Boil 1 minute, remove from heat & cool. Refrigerate.

To serve, drizzle raspberry sauce over cheesecake. Garnish with fresh raspberries.

Description: "Lynn Morford Sherman IL
* I2nd place llinois State Fair - dairy"

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