Cheesecake with Raspberry Sauce

(Courtesy of Taste of Home)

Ingredients:
1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
FILLING:
5 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
1 c. (8 oz.) sour cream
1/2 c. heavy whipping cream
2 tsp. vanilla extract
7 eggs, lightly beaten
SAUCE:
1 pkg. (12 oz.) frozen unsweetned raspberries, thawed
1/2 c. sugar
2 c. heavy whipping cream
1/2 c. confectioners' sugar
1 tsp. vanilla extract

Directions:
Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square).  Securely wrap foil around pan.

In a small bowl, combine cracker crumbs and sugar; stir in butter.  Press onto the bottom and 1 inch up the sides of prepared pan.  Place on a baking sheet.  Bake at 350 degrees for 5-8 minutes.  Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, heavy cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.  Place springform pan in a large baking pan; add 1 inch of hot water to a larger pan.

Bake at 350 degrees for 50-60 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.

For sauce, place raspberries and sugar in a food processor; cover and process until blended.  For topping, in a small bowl, beat heavy cream until it begins to thicken.  Add confectioners' sugar and vanilla; beat until soft peaks form.  Serve cheesecake with raspberry sauce and topping.

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