Cheesecake ~ w/ Raspberry Syrup Drizzled

This was my Mother-n- laws recipe. She loved to bake and cheesecake was her thing. This is her recipe. The raspberry syrup drizzle was my sons idea.

New Orleans Cheesecake

Mix

1 cup. crust graham crackers (I used organic bunny grahams)

1/4 C. melted butter

1/4 C. sugar (organic evaporated cane juice)

Press into 9" springform pan for crust

Cream together:

2 - 8oz. cream cheese (soft) until smooth

Add:

2 eggs

2/3 c. sugar

1 tsp. vanilla

Beat until smooth and fluffy. Pour into crust and bake at 375* for 30 minutes

Remove from oven and let stand for 15 minutes.

Combine:

1 C. sour cream

2 tbsp. sugar (evaporated cane)

1 tsp. vanilla

Spread over filling and bake at 425* for 10 minutes. When cooled chill in refrigerator for 8 hours before serving.

Raspberry Syrup

You'll need a small package of frozen raspberries

1/2 c of sugar

Place all raspberries but about a 1/4 c in small sauce pan. Add sugar and cook down on med- med. low heat. Stirring occastionally. Cook until it forms a semi- thick syrup. Cool before serving add remaining berries. Drizzle on your cheesecake.