Cheesecake
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!