Classic Black Tie Cheesecake
Prep Time:
Cook Time:
Servings:
Ingredients
  • 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 1/2 cups)
  • 2 tablespoon butter, melted
  • 4 8-ounce packages philadelphia cream cheese, softened
  • 1¾ cup sugar
  • ¾ cup sour cream
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 4 cup raspberries
  • ¼ cup raspberry jam
  • 3 tablespoon water
  • 2 teaspoon lemon juice
Directions
  1. Preheat oven to 325 degrees F.
  2. Mix the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan sprayed with cooking spray. Bake for 12 minutes, then cool.
  3. Beat the cream cheese and 1 cup of the sugar in a large bowl with a hand mixer until blended. Add the sour cream, whipping cream, and vanilla extract; mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour over the cooled crust.
  4. Bake for 1 hour or until the center is almost set. Run a knife around the rim of a pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake for 4 hours.
  5. Meanwhile, bring 1 cup of the raspberries, the remaining ¾ cup sugar, the jam, and water to a boil in a saucepan; simmer over medium-low heat for 5 minutes, or until thickened, stirring occasionally. Cool slightly. Pour into a blender. Add the lemon juice and blend until smooth. Refrigerate until ready to use.
  6. Spoon the raspberry sauce over the cheesecake just before serving, and top with the remaining raspberries.