Submitted by Elizabeth Merrill
2 8oz. pkg cream cheese
3/4 cup sugar
Cream the above and add:
2 well-beaten eggs
1 T. lemon juice
1 t. vanilla
Beat well and pour into 2 graham cracker pie crusts
Bake at 350 for 20-25 minutes
While cooking, mix 1 cup sour cream with 2 T. sugar and 1 t. vanilla. When cooked, remove from oven and pour sour cream mixture over cheesecake and return to oven and cook for 5 more minutes. Cool one hour or more and then add glaze: Place one package frozen raspberries in sauce pan with 1/2 cup sugar and 2 T. cornstarch. Heat and stir. Bring to boil. Done when thick and clear. Spread over cheesecake and refrigerate. Best if sets up for 24 hours.
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