3/4 c. corn flakes, crushed
2 tbsp. sugar
3-4 tbsp. melted butter (enough to hold mixture together)

Mix crust ingredients and press into the bottom of a springform pan (9 1/2 inches).

Combine the following, mixing well: 1/2 c. sugar 1 tsp. vanilla 2 tbsp. flour 6 egg yolks 1 c. sour cream

Beat until stiff: 1/2 c. sugar

Fold both mixtures together gently. Pour onto pressed crumb mixture. Bake 1 hour at 325 degrees. Turn off oven, but leave in 1 additional hour. Chill well before serving. Serve with Raspberry Sauce.

RASPBERRY SAUCE:

10 oz. pkg. frozen raspberries
1 1/2 tsp. cornstarch
1/2 c. red currant jelly

Thaw and crush raspberries; thoroughly combine with cornstarch. Add red currant jelly and bring to a boil. Cook and stir until mixture is clear and thickened slightly. Strain; chill. Makes 1 1/3 cups. Also wonderful over ice cream pies and yogurt pies.