How to make it

  • Preheat oven to 350F.
  • Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, mix until blended.
  • Pour into crust.
  • Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  • When serving, top with sauce.
  • To make sauce:
  • Drain thawed raspberries, reserving sauce. In a small saucepan, stir reserved syrup (1/2 to 2/3 cup), raspberry jam and cornstarch. Cook over low heat, stirring constantly until mixture thickens and clears. Cool. Stir in raspberries. Makes about 1-1/2 cups.

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