Raspberry Cheesecake

What a great Easter Dessert to make this year. My husband loves Cheesecake and when I told him I was adding raspberry, he could not wait. A Fresh new look at cheesecake adding raspberry to yours is a winner!

Prep Time: 15 min. Bake: 35 to 40 min
Cooling for about 4 hours
2 cups graham cracker crumbs
1 cup sugar
6 Tbsp. Butter, melted
3 cups (12oz.) Raspberries
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8oz.) Philadelphia cream Cheese, softened
4 eggs
1. Heat oven to 325 degrees
2.Line 13×9 inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.
3.Reserve 1/2 cup raspberries and 1 Tbsp. lemon zest for later use.
4.Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add the eggs, 1 at a time. Blend on low speed after each egg, until blended. Gently stir in remaining raspberries; pour over crust.
5.Bake 35 to 40 min. or until center is almost set. Cool completely
6.Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake pan before cutting into bars. ENJOY!!

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