Citrus & Raspberry Cheesecake

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 Tbsp. corn starch
• 1 Tbsp. lemon zest
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 eggs
• 2 cups fresh raspberries
• 1 Tbsp. icing sugar

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and granulated sugar in large bowl with mixer until well blended.
4. Add corn starch, zest and lemon juice; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Pour over crust.
7. Bake 40 to 45 min.
8. or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate 4 hours.
11. Top with berries and icing sugar just before serving.

honey, butter, cream cheese, sugar, corn starch, lemon zest, lemon juice, eggs, fresh raspberries, icing sugar

Taken from www.kraftrecipes.com/recipes/citrus-raspberry-cheesecake-138415.aspx (may not work)