Cheesecake with Raspberry topping

We decided to go out for dinner tonight, which was a nice break from the kitchen. But I had to post this cheesecake recipe that I made. It was the best cheesecake ever! This could not have turned out any better. It was absolutely perfect and with the raspberry topping, it was to die for.

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup butter, melted
  
• 4 {8 oz} packages Philadelphia cream cheese {Philadelphia cream cheese gives it a richer taste}
  
• 1 1/2 cups white sugar
• 1/2 cup whipping cream
• 4 eggs
• 1 cup sour cream
• 1 tbsp vanilla

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• 1 package frozen raspberries
• 1/4 cup white sugar

1. Preheat oven to 350 degrees. Lightly grease all sides of a 9 inch springform pan or waterbath cheesecake pan {preferred}. Make sure pan is tightly locked.
   
2. In a mixing bowl, combine graham cracker crumbs with melted butter and mix. Press onto bottom of springform pan or waterbath.
   
3. In a large mixing bowl, mix the cream cheese and sugar together, until smooth. {Do not over mix}. Blend in whipping cream and eggs one at a time. Mix until blended. {Again, do not over mix}.
4. Mix in sour cream and vanilla and blend until smooth {not overmixing}.
   
5. Pour mixture on top of graham crust in pan and spread evenly.
   
6. Place in oven on middle rack. If you are not using a waterbath, place a pan filled with water directly underneath cheesecake on rack below cake. {This will help prevent cracking}.
   
7. Bake in preheated oven for 1 hour.
8. After 1 hour, remove from oven and let cool for 15 minutes. Then, gently use a knife to loosen the cheesecake around the rim of the pan. {This will help to prevent the cake from cracking while cooling}.
9. Let cool completely {about 30 to 60 minutes more} before placing in fridge.
   
10. Chill in refrigerator for 12 hours or more {preferably overnight} before serving.
11. Remove from refrigerator 1 hour prior to serving for optimal flavor. Use a knife to loosen cheesecake around rim.
    
12. Remove from springform pan. Top with warmed raspberry topping, if desired. {Recipe below..}
    

Raspberry Topping recipe:

1. In a medium pot over medium heat, combine 1 package frozen raspberries and sugar. Stir together until raspberries are melted and warmed. Top cheesecake when serving.
   

Enjoy!

{Tip!} Your cheesecake is done when it has a little jiggle in the middle, just as a custard would. Although, there should be no liquid or wet spots in the center.