Mamma Linda'S Cheesecake With Fresh Raspberries

• 3 cups Graham cracker crumbs
• 8 tablespoons Butter
• 24 ounces Cream cheese at room temperature
• 4 Eggs
• 1 cup Sugar
• 2 tablespoons Vanilla extract
• 12 ounces Sour cream
• 1 pint Fresh raspberries

1. Preheat the oven to 350 degrees.
2. Combine the ground graham cracker crumbs with melted butter until it's a light crumble. Mash it down the sides and bottom of a tart pan, or baking dish.
3. In a separate bowl combine the cream cheese, eggs (one at a time), 3/4 cup of sugar and one tablespoon of vanilla until whipped and smooth.
4. Pour over the crust and smooth the top.
5. Bake for 25-30 minutes until the center isn't liquid.
6. Remove from oven and set aside.
7. In a separate bowl, combine remaining 1/4 cup of sugar, 1 tablespoon of vanilla and the sour cream.
8. Mix until ingredients are combined.
9. Top the cheesecake with a thin layer of sour cream and return to the oven to bake for 10 minutes.
10. Remove and refrigerate over night.
11. Top with fresh raspberries and eat as breakfast like I did the next morning.

graham cracker crumbs, butter, cream cheese, eggs, sugar, vanilla, sour cream, fresh raspberries

Taken from food52.com/recipes/38824-mamma-linda-s-cheesecake-with-fresh-raspberries (may not work)