RAZZLE-DAZZLE BERRY CHEESECAKE

Razzle-Dazzle Berry Cheesecake image

Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 7h5m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
1 container (8 oz) sour cream
1 can (21 oz) strawberry pie filling

Steps:

Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g