- 3 c Oreo crushed
- 10 Tbsp Butter melted
- 4 8 oz. packages softened cream cheese
- 8 oz. Sour cream reserve some for top
- 1 c Sugar
- 3 Eggs
- 3 Tbsp Flour
- 12 oz Raspberries fresh
- 1/4 c Sugar
- 1/2 c Water
- 2 Tbsp Cornstarch
Mix melted butter and crushed Oreo.
Line the base and sides of spring form pan with the Oreo mixture.
Place pan in the oven and bake at 375°F for 10 mins.
Mix cream cheese, sour cream, sugar and eggs.
Once the ingredients are thoroughly combined stir in flour.
Pour mixture into the cooled crust.
Place in the oven and bake at 375°F for 1 hour or until toothpick comes out clean.
While your cheesecake cooks puree the raspberries.
Strain the puree to remove the seeds.
Add sugar and water to the puree.
Pour mixture to a saucepan and whisk in the cornstarch.
Bring mixture to a boil and then turn heat to low and let simmer for 5 minutes, whisking continuously.
Remove sauce from heat, it will continue to thicken as it cools.
Once the cheesecake has completely cooled add the reserved sour cream in a thin layer on top. Then add a layer of the raspberry puree over the sour cream. Enjoy!
Calories: 461kcal | Carbohydrates: 57g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 499mg | Potassium: 249mg | Fiber: 3g | Sugar: 40g | Vitamin A: 9.9% | Vitamin C: 9.2% | Calcium: 14.5% | Iron: 22.4%