Lemon Raspberry Cheesecake Pie

• Crust
• 3/4 cup Oreo cookie crumbs
• 1/2 cup graham cracker crumbs
• 1/4 cup butter
• Filling
• 1 (250 g) package cream cheese
• 1 (300 ml) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• Topping
• 1 pint raspberries
• 2 tablespoons icing sugar
• 2 tablespoons butter

1. Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
2. Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
3. Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
4. Serve slices of cheesecake with dollops of raspberry sauce.

crust, cookie crumbs, graham cracker crumbs, butter, filling, cream cheese, condensed milk, lemon juice, vanilla, topping, raspberries, icing sugar, butter

Taken from www.food.com/recipe/lemon-raspberry-cheesecake-pie-197776 (may not work)