Raspberry Torte

• FOR THE CRUST
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 cups graham cracker crumbs
• FOR THE CHEESE LAYER
• 8 oz cream cheese
• 2 eggs
• 1/2 cup sugar
• FOR THE TOPPING
• 2 cups water
• 1 cup sugar or to taste
• 4 Tablespoons cornstarch
• 2 Tablespoons raspberry jello (Mom uses sugarless)
• 4 cups raspberries, fresh or frozen

1. Combine sugar, butter, and graham cracker crumbs and press into bottom of 13" x 9" pan.
2. Process cream cheese, sugar and eggs and pour over crust.
3. Bake at 350 degrees for 25 minutes.
4. Cool slightly.
5. Combine sugar and cornstarch and bring to a boil. Cook until thickened. Remove from heat and add jello.
6. Dissolve jello thoroughly, then add berries.
7. Pour over baked cheese cake and cool thoroughly.
8. Cover with whipped cream.

crust, sugar, butter, graham cracker crumbs, cream cheese, eggs, sugar, topping, water, sugar, cornstarch, raspberry jello, raspberries

Taken from www.epicurious.com/recipes/member/views/raspberry-torte-52429871 (may not work)