Ingredients

1 1/2 cups graham wafer crumbs
4 tbsp melted butter
2 tbsp sugar
3 pkgs (8oz) cream cheese
1 cup sugar
3 tbsp flour
2 tbsp lemon juice
1/2 tsp vanilla
3 eggs
1 pkg (10oz) frozen raspberries
1 tsp cold water
1 tsp cornstarch

Directions

1. Preheat oven to 325°F.
2. To make crust, combine crumbs, butter and sugar. Press mixture into bottom of a 9” springform pan. Bake for 10 minutes. Remove from oven. Increase heat to 425°F.
3. To make filling, in large mixing bowl, beat cream cheese, sugar, flour, juice and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Pour filling over crust.
4. Bake for 10 minutes. Reduce heat to 250°F and bake for 30 to 35 minutes longer, or until center of cake is barely firm. Remove from oven and run knife around the sides of the cake. Cool completely before removing sides. Chill until firm.
5. To make topping, thaw raspberries and bring them to a boil in a small saucepan. Add water to the cornstarch, then add to the berries. Cook for 30 seconds, stirring constantly until thickened. Cool and spread over cheesecake.