Raspberry Sour Cream Tart

• CRUST
• 8 whole graham crackers, coarsely broken
• 1/4 cup packed golden brown sugar
• 1/4 cup unsalted butter, melted
• FILLING AND TOPPING
• 6 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 1/2 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 pint fresh raspberry (or 2 1/2 pint baskets)
• 1/4 cup seedless raspberry jam

1. For crust; preheat oven to 375*F.
2. Grind crackers and sugar in processor until coarse crumbs form.
3. Add butter and process until crumbs are evenly moistened.
4. Press crumb mixture firmly onto bottom and up sides of 9 inch diameter tart pan with removable bottom.
5. Bake until crust is firm to touch, about 8 minutes.
6. Cool crust on rack.
7. For filling and topping; Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.
8. Beat in sour cream, lemon juice and vanilla.
9. Spread filling in cooled crust.
10. Chill until firm, at least 4 hours.
11. (Can be prepared 1 day ahead. Cover, and keep chilled) Arrange berries over filling.
12. Whisk jam in small bowl to loose consistency.
13. Drizzle over berries.
14. Serve immediately or chill up to 3 hours.

graham crackers, brown sugar, unsalted butter, topping, cream cheese, sugar, sour cream, lemon juice, vanilla extract, fresh raspberry, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-sour-cream-tart-86479 (may not work)