Raspberry Cheesecake Royale
|Butter/Regular margarine||3⁄4 Cup (12 tbs)|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Cream cheese package||12 Ounce, softened (4 Packages, 3 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Raspberry sauce||1⁄2 Cup (8 tbs)|
Place butter in 8" round glass baking dish.
Microwave at high setting 1 minute, or until melted.
Stir in graham cracker crumbs and mix well.
Press crumb mixture into bottom and 1" up sides of same baking dish.
Cream together cream cheese and 3/4 c. sugar in bowl, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in 1 tsp. vanilla.
Pour mixture into graham cracker crust.
Microwave at medium setting (50 percent power) 12 minutes, or until center is almost set, rotating dish one-quarter turn every 3 minutes.
Remove from microwave oven; let stand 5 minutes.
Combine sour cream, 3 tblsp. sugar and 1/2 tsp. vanilla in bowl and mix well.
Spread mixture over cheesecake.
Microwave at medium setting (50 percent power) 2 to 3 minutes, or until top is set.
Cool on rack.
When cooled, cover and chill in refrigerator at least 3 hours before serving.
Prepare Red Raspberry Sauce and serve with cheesecake.