2 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling:
3 8·ounce packages cream cheese, softened
3 eggs
1 1/3 cups sugar
3 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon grated lemon rind
1 pint of fresh raspberries, or frozen raspberries, mashed
Combine cracker crumbs, sugar and butter. Press into bottom and 1/2″ up sides of an 9-10 inch springform pan. Bake at 350 degrees for 5 minutes. Cool in refrigerator while making the filling.
In a large mixer, beat cream cheese until smooth, add eggs one at a time beating until smooth and scraping down sides. Continue to beat and add the sugar, lemon juice, and vanilla. Stir in lemon rind. Pour into cooled crust. Take the mashed raspberries and swirl them into the cheesecake with a knife. Bake at 350 for 35-45 minutes. Leave in oven to cool for 30 minutes and then cool on rack. Chill overnight. Can also be frozen.
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