Vanilla Cheesecake With Raspberries - cooking recipe

Ingredients

15 None squares graham crackers, crushed
4 tbsp (1/2 stick) unsalted butter, melted
2 pkg (8 oz each) cream cheese, at room temperature
2 None eggs plus 1 yolk
3/4 cup heavy cream
1/4 cup plus 1 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
2 cups raspberries
None None Powdered sugar, to dust

Preparation

Preheat the oven to 375\u00b0F. Grease the bottom and sides of a 9 inch springform pan.
Mix the graham cracker crumbs and butter in a bowl. Press firmly into the bottom of the prepared pan. Bake for 10 mins.
Place the cream cheese, eggs and egg yolk, cream, 1/4 cup of the granulated sugar and the vanilla into a food processor. Process until smooth. Pour into the springform pan.
Bake for 25-30 mins, until just set. Cool on a wire rack.
Whisk the sour cream and 1 tbsp granulated sugar in a small bowl. Spread over the cheesecake, smoothing the top with a spatula. Refrigerate for several hours or overnight. Top with the raspberries and dust with powdered sugar.