2 1/2 c. graham cracker crumbs (1 to 1 1/2 pkg.)
1/4 c. granulated sugar
1/2 tsp. cinnamon
1/3 c. melted butter
2 (8 oz.) cream cheese
2 well beaten eggs
3/4 c. plus 2 tbsp. granulated sugar
2 tsp. vanilla
1 tbsp. lemon juice
2 c. sour cream
4 tbsp. sugar
2 tsp. vanilla
1 c. fresh or frozen raspberries or strawberries
1/2 c. sugar
1 tbsp. cornstarch
Red food coloring

Roll cracker crumbs. Combine thoroughly with sugar, cinnamon, and melted butter. Put into two 9 inch pie pans. Bake crust 5-8 minutes at 350 degrees. Cool. Cream two cream cheese in mixer. Add 2 well beaten eggs, sugar, vanilla, and lemon juice. Pour over crust. Bake at 350 degrees for 15-18 minutes. Cool.

Cover with (blend in mixer) : 2 cups sour cream, 4 tablespoons sugar, and 2 teaspoons vanilla. Return to oven. Bake at 350 degrees for 65- 8 minutes. Chill thoroughly.

Cover with Raspberry Glaze: Smash 1 cup raspberries to make pulp. Add 1/2 cup sugar, cornstarch, and red food coloring. Cook to boil 3-4 minutes. Chill. Spread on cake.