1/4 lb. butter
1 tsp. cinnamon
1 lb. graham crackers, crushed
1/2 c. sugar
1 1/2 lbs. cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla
2 tbsp. sugar
1 c. sour cream
1/2 tsp. vanilla

RASPBERRY GLAZE:

10 oz. frozen raspberries or 1 pkg. fresh berries
2 tbsp. sugar
1 tbsp. cornstarch

Melt 1/4 pound butter and add cinnamon, cracker crumbs and 1/2 cup sugar. Mix thoroughly and line sides and bottom of 9" spring mold or pie pan.

Mix cream cheese (1 1/2 pounds) with electric mixer until creamy. In separate bowl, beat 4 eggs, and add 1 cup sugar and 1 teaspoon vanilla. Add this to cream cheese and beat until light. Pour into prepared pan or mold and bake at 375 degrees for 45 to 60 minutes or until firm. Remove and cool.

Mix 2 tablespoons sugar, 1 cup sour cream and 1/2 teaspoon vanilla and spread on top of cheese cake. Return to 475 degree oven for 5 minutes. Cool and refrigerate for 24 hours. Serves 12.

RASPBERRY GLAZE: Cook raspberries, sugar and cornstarch until thickened. Cool and spread on top of cake.