1/4 c. butter
1 1/4 c. graham cracker crumbs
4 (3 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 (8 oz.) container sour cream
3 tbsp. sugar
1/2 tsp. vanilla

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries
2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. lemon juice

Melt butter and mix with graham cracker crumbs. Press mixture into 8 inch pie dish. Mix cream cheese and 3/4 cup sugar with electric mixer. Add eggs, one at a time; beat well. Blend in 1 teaspoon vanilla. Pour mixture into crust. Bake at 325 degrees for about 25 minutes or until center is almost set. Remove from oven and let stand for 5 minutes. Increase temperature to 450 degrees. Combine sour cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla; mix well. Spread mixture over cheesecake. Bake for 5 minutes. When completely cooled, refrigerate for at least 3 hours. Serve with Raspberry Sauce.

Raspberry Sauce: Thaw frozen raspberries; drain and reserve juice. Add enough water to juice to make 3/4 cup. Combine 2 tablespoons sugar and 1 tablespoon cornstarch in small saucepan. Stir in 3/4 cup juice and 1 teaspoon lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat and cool completely.