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  Classic Black Tie Cheesecake

18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1-3/4 cups sugar, divided
3/4 cup sour cream
1/2 cup whipping cream
1 Tbsp. vanilla
4 eggs
4 cups raspberries, divided
1/4 cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice

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

 


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