Raspberry Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

5. 5

   Gently stir in 2 cups raspberries.

6. 6

   Pour over crust.

7. 7

   Bake 55 min.

8. 8

   or until center is almost set.

9. 9

   Run knife around rim of pan to loosen cake; cool before removing rim.

10. 10

    Refrigerate 4 hours.

11. 11

    Top with remaining raspberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.