ALICE CURRAH'S CLASSIC BLACK TIE CHEESECAKE

Alice Currah's Classic Black Tie Cheesecake image

Black-tie occasion or not, if you want to really knock their socks off, this creamy, raspberry-sauce-topped cheesecake is the dessert to make.

Provided by My Food and Family

Categories Dairy

Time 6h35m

Yield 16 servings

Number Of Ingredients 12

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 tsp. vanilla
4 eggs
4 cups raspberries, divided
1/4 cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice

Steps:

Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 310 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 33 g, Protein 6 g