Raspberry Cream Cheese Pie

• 8 whole honey graham crackers
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 2/3 cup neufchatel cheese (low fat cream cheese)
• 1/3 cup turbinado sugar (or brown sugar or natural cane sugar)
• 1/2 cup light sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 2 cups raspberries (or other berries or peaches, etc.-preferably fresh but may use frozen)
• 1/4 cup seedless raspberry jam

1. Preheat oven to 375*F.
2. In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
3. Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
4. Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!

honey, brown sugar, butter, neufchatel cheese, turbinado sugar, light sour cream, lemon juice, vanilla extract, raspberries, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-cream-cheese-pie-385637 (may not work)