CHEESECAKE WITH RASPBERRIES

Cheesecake with Raspberries image

How do you improve upon dense, luscious cheesecake? Try giving it a nutty oat crust and piling fresh raspberries over the top.

Provided by My Food and Family

Categories Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

1 cup plus 3 Tbsp. flour, divided
1/2 cup oats
1/2 cup finely chopped pecans
1/2 cup butter, melted
1/4 cup packed brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 cup fresh raspberries

Steps:

Heat oven to 350ºF.
Combine 1 cup flour, oats, nuts, butter and brown sugar; press onto bottom of 9-inch springform pan. Bake 15 min.
Meanwhile, beat cream cheese, granulated sugar, vanilla and remaining flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese mixture over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with raspberries before serving.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g