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 dairy sour cream
3 tbsp. sugar
1/2 tsp. vanilla
Red Raspberry sauce (recipe follows)

34 minutes cooking time plus 6 minutes for sauce. Melt butter in small skillet over medium heat, about 4 minutes. Combine melted butter with graham cracker crumbs in small bowl; mix well. Press crumb mixture into bottom and 1 inch up sides of 8 inch round glass baking dish. Cream together cream cheese and 3/4 cup sugar in bowl, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in 1 teaspoon vanilla. Pour mixture into crust. Bake in 325 degree oven 25 minutes or until center is almost set. Remove from oven and let stand 5 minutes. Increase oven temperature to 450 degrees. Meanwhile, combine sour cream, 3 tablespoons sugar and 1/2 teaspoon vanilla in bowl and mix well. Spread mixture over cheesecake. Bake in 450 degree oven 5 minutes. Remove from oven and cool on rack. When completely cooled, refrigerate at least 3 hours before serving. Prepare Red Raspberry sauce as directed below and serve over cheesecake.

Red Raspberry Sauce: Thaw 1 (10 oz.) package frozen raspberries. Drain raspberries in sieve, reserving juice. Add enough water to juice to make 3/4 cup. Combine 2 tablespoons sugar and 1 tablespoon cornstarch in small saucepan; mix well. Stir in 3/4 cup reserved juice and 1 teaspoon lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil, about 5 minutes. Boil 1 minute, stirring constantly. Remove from heat. Stir in raspberries and cool completely. Makes 1 1/3 cup sauce.