Lemon Cheesecake

Directions

In a bowl, combine crumbs, sugar and butter; mix until combined. LGrease and line base and side of a 9” spring form pan with parchment paper. Press crumb mixture onto bottom and 2" up sides of prepared pan. Place in fridge for 1 hour.

Preheat oven to 350F

Using an electric mixer, beat first 3 ingredients in large bowl until smooth. Do not overbeat. Add sour cream, ricotta, vanilla and lemon juice & peel; beat until combined. Add eggs one at a time,beating each until combined.Pour filling into crust. Place pan on backing sheet. Bake uncovered at 350f for about an hour or until the filling has set. Cover & refrigerate for 8 hours or overnight. Carefully run knife around edge of pan to loosen crust. Remove springform pan sides. Top with whipped cream and raspberries just before serving. Serves 8-10.