Ingredients:
Crust:
Crust:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
- 5
packages (8 ounces each) cream cheese, softened meaning microwave each for
15 secs.
- 1 cup
sugar
- 1 cup
(8 ounces) Sour Cream
- 1/2
cup heavy whipping cream
- 2
teaspoons vanilla extract
- 7
eggs, lightly beaten
Procedure:
Place a greased 10-in. springform pan on a double thickness
of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in
butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on
a baking sheet. Bake at 350° for 5-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth.
Beat in the sour cream, heavy cream and vanilla. Add eggs; beat on low speed
just until combined. Pour into crust. Place springform pan in a large baking
pan; add 1 in. of hot water to larger pan.
Bake at 350° for 50-60 minutes or until center is just set
and top appears dull. Remove springform pan from water bath. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1
hour longer. Refrigerate overnight. Remove sides of pan.
For sauce, place raspberries and sugar in a food processor;
cover and process until blended. For topping, in a small bowl, beat heavy cream
until it begins to thicken. Add confectioners' sugar and vanilla; beat until
soft peaks form. Serve cheesecake with raspberry sauce and topping.
