1/4 lb. graham crackers, crumbled
1/3 c. butter
2 (8 oz.) pkg. creamed cheese
3/4 c. sugar or fructose
3 eggs
1 tbsp. vanilla
1/2 c. sour cream
1 (3 oz.) pkg. raspberry gelatin (or sm. sugar-free pkg.)
1 c. boiling water
1/2 c. cold water
1 pt. raspberries

Preheat oven to 350 degrees. Mix graham cracker crumbs and butter in food processor. Put in 9 x 13 inch pan. Bake 10 minutes. Cream the softened creamed cheese. Add sugar. Beat until fluffy. Add the eggs, one at a time, while beating. Add vanilla and sour cream. Beat until smooth. Spread on top of crust. Bake 50 minutes at 325 degrees.

Prepare Jello. Add raspberries. Spread on top of cooled cheese mixture. Let set refrigerated several hours, before cutting and serving.