Ingredients:
1 box vanilla wafers
1/2C pecans
1/2C melted butter
1 1/2t vanilla
3 8 oz cream cheese
1 1/2C sugar
4 eggs
1/2C sour cream
2C raspberries
1/2C sugar
2T water
Cooking Instructions
Preheat oven to 350*. In your food processor pulse the wafers and the pecans until fine. Add butter and vanilla and pulse to mix. Press crust firmly into a 10" spring form pan. Have crumbs go up sides about 2".
On a stand mixer beat cream cheese and sugar until smooth. Beat in eggs one at a time. Add sour cream and mix well. Pour into prepared crust and bake for an hour and ten minutes. Open oven and cool cheesecake in oven for 20 minutes.
While the cake is cooling, cook the raspberries, sugar and water in a saucepan. Bring to a boil and cook, stirring for 5 minutes until thickened. Cool slightly and spread to edge of cheesecake.
Put the whole thing into the refrigerator to cool several hours. Run a knife around the edge before removing the sides of the pan. 16 servings
1 box vanilla wafers
1/2C pecans
1/2C melted butter
1 1/2t vanilla
3 8 oz cream cheese
1 1/2C sugar
4 eggs
1/2C sour cream
2C raspberries
1/2C sugar
2T water
Cooking Instructions
Preheat oven to 350*. In your food processor pulse the wafers and the pecans until fine. Add butter and vanilla and pulse to mix. Press crust firmly into a 10" spring form pan. Have crumbs go up sides about 2".
On a stand mixer beat cream cheese and sugar until smooth. Beat in eggs one at a time. Add sour cream and mix well. Pour into prepared crust and bake for an hour and ten minutes. Open oven and cool cheesecake in oven for 20 minutes.
While the cake is cooling, cook the raspberries, sugar and water in a saucepan. Bring to a boil and cook, stirring for 5 minutes until thickened. Cool slightly and spread to edge of cheesecake.
Put the whole thing into the refrigerator to cool several hours. Run a knife around the edge before removing the sides of the pan. 16 servings
