SKU # 88034400025

CHEESECAKE WITH RASPBERRY TOPPING

1 cup graham cracker crumbs

3 tbsp. sugar

3 tbsp. butter or margarine, melted

5 pkg. (8 oz.each) cream cheese, softened

1 cup sugar

3 tbsp. flour

1 tbsp. vanilla

1 cup sour cream

4 eggs

GARNISH:

2 cups Cool Whip RaspberryWhipped Topping

20 whole raspberries

¼ cup Polstar Raspberry Syrup

Mix crumbs, 3 Tbsp. Sugar and butter, press onto bottom of 9-inch spring form pan. Bake at 325 ° F for 10 minutes if using silver spring form pan. (Bake at 300 ° F for 10 minutes if using dark nonstick spring form pan).Then mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325 ° F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using silver spring form pan. (Bake at 300 ° F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using dark nonstick spring form pan). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Mix raspberries with raspberry syrup. Before serving dollop 2 Tbsp. Strawberry Cool Whip on each slice, place raspberries in syrup on top of dollop. Makes 16 servings.

DESSERT DIP

Serve with a variety of fresh cut-up fruit

1 pkg.(8oz) cream cheese, softened

1 jar (7oz) marshmallow cream

4 tbsp Polstar Raspberry Syrup

Mix cream cheese, syrup and marshmallow cream until well blended. Refrigerate.

Serve with fresh fruit or cookies. Makes 1-3/4 cups