RASPBERRY CHEESECAKE

RASPBERRY CHEESECAKE 2- 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 Tb Raspberry jam 1 teaspoon vanilla extract 3 drops of red food coloring, 1 tablespoon all-purpose flour 1 1/2 cups (or one 6-ounce) fresh Raspberries, halved Graham Cracker crust pie shell Pre-heated 325* oven Cheese Cake In a large bowl beat cream cheese until smooth and creamy. Add sugar and salt and blend for 2 minutes. Add eggs and mix well. Add sour cream, whipping cream, salt, vanilla, red food coloring and raspberry jam mixing well until all blended. Sprinkle in flour, blending well. Fold in halved Raspberries and bake in a graham cracker crust spring formed pan, or store bought pie shell for 50-55 minutes. Turn off oven and let cheesecake set up in the oven for 20 minutes. Remove and place in refrigerator to cool completely. For the filling and topping.... 1 8 oz cream cheese 1 cup raspberry jam 2 cups powdered sugar 1/4 cup (or more) heavy whipping cream Melt Raspberry jam on low heat in a pan until smooth and let cool some. Whip cream cheese until creamy and add powdered sugar and whipping cream until light and fluffy. (May need to more whipping cream) Spread raspberry jam on top of cheese cake and top with the cream cheese frosting. Garnish with raspberries if you like. Refrigerate until completely chilled.