Alice Currahs Classic Black Tie Cheesecake

• 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1-3/4 cups sugar, divided
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup whipping cream
• 1 tsp. vanilla
• 4 eggs
• 4 cups raspberries, divided
• 1/4 cup raspberry jam
• 3 Tbsp. water
• 2 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Heat oven to 325F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
3. Bake 12 min.
4. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
5. Add sour cream, whipping cream and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 1 hour or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min.
12. or until thickened, stirring occasionally.
13. Cool slightly.
14. Pour into blender.
15. Add lemon juice; blend until smooth.
16. Refrigerate until ready to use.
17. Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

vanilla creme, butter, philadelphia cream cheese, sugar, s, whipping cream, vanilla, eggs, raspberries, raspberry jam, water, lemon juice

Taken from www.kraftrecipes.com/recipes/alice-currahs-classic-black-tie-cheesecake-157567.aspx (may not work)