Crust: 2 cups graham cracker crumbs, 3 tsp sugar, 1/2 tsp cinnamon, 1/3 cup melted butter. Filling: 2 8oz softened cream cheese, 2 eggs, 3/4 cup plus 2 tbsp sugar, 1 tbsp lemon juice. Topping: 2 cups sour cream, 4 tbsp sugar, 2 tsp vanilla. Glaze: 1 10oz package frozen raspberries, 1 tbsp cornstarch, 1/2 cup sugar. Preheat oven to 350. Mix crust ingredients by hand and pat down in ungreased spring form pan. Mix filling ingredients until smooth. Pour into pan on top of crust. Bake at 350 for 25-30 minutes. Top should look dry in center, edges slightly brown. Cool 5 minutes. Mix topping ingredients by hand. Gently spoon topping onto cooled cake. Bake 5-8 minutes until topping looks set. While cake bakes, defrost raspberries in microwave. Cook all glaze ingredients over medium heat, stirring constantly until bubbly and thickened. Cover glaze with plastic wrap, pushing wrap to surface to prevent skin. Refrigerate glaze and cake separately overnight. Spoon glaze over cake first thing in morning.
Made with: Norwegian Salmon