Raspberry Torte With Graham Cracker Crust - cooking recipe

Ingredients

2 1/4 - 2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve 1/2 pkg.

Preparation

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.