Don't cheap out on the cream cheese. Only Philadelphia Cream Cheese!
Preheat oven to 350
Crust
| crushed graham crackers | 1 1/2 cups |
| sugar | 1/2 cup |
| cinnamon | 2 teaspoons |
| melted butter | 2 ounces |
Combine crushed graham crackers, sugar and cinnamon. Add butter and mix well. Press firmly in spring form pan.
Filling
| philadelphia cream cheese | 2 1/2 pounds |
| sugar | 1 1/2 cups |
| large eggs | 3 |
In mixer, cream sugar and cream cheese until very soft and fluffy, scraping bowl as needed. Add eggs and whip until just blended.
Pour filling into pan with crust. Bake at 350 for 40 minutes. Lower temperature to 275 and bake 20 minutes more.
Cool to room temperature and refrigerate.
Raspberry topping
| raspberries | 1 pint |
| sugar | 1/2 cup |
| water | 1/2 cup |
| chambourd | 1/2 cup |
| arrowroot | 1 tablespoon |
| water | 2 tablespoons |
Mix together the raspberries, sugar, liqueur and 1/2 cup water. Bring to a boil and gently summer for 5 minutes. Add the arrowroot and 2 tablespoons water and continue simmering until thick. Refrigerate and enjoy!