Very Berry Cheesecake

ACTIVE TIME: 45 min.

TOTAL TIME: 13 hrs. SERVES: 12

11⁄3 cups graham

cracker crumbs 2 Tbs. + 1 cup sugar 7 Tbs. butter, melted 4 cups fresh raspberries, from 3 (6 oz.) pkgs.

4 (8 oz.) pkgs. cream cheese, at room temp.

4 eggs

Per serving: Cal. 490 Pro. 8g Carb. 37g Fiber 3g Sug. 26g Chol. 156mg Sod. 366mg Total fat: 36g Sat. 20g

Raspberries in the batter and on top make this creamy showstopper extra-irresistible 1 Heat oven to 300°F. Grease 9"x3" springform pan. In bowl, combine crumbs and 2 Tbs. sugar; stir in butter. Press into pan bottom. Bake until set, 10 min. Let cool. Scatter 11⁄ cups raspberries over crust.

2 On medium speed, beat cream cheese and remaining sugar until smooth. On low speed, beat in eggs. Spoon cream cheese mixture over berries in pan. Bake until center jiggles slightly, 1 hr., 10 min.; turn off oven. Let cool in closed oven 1 hr. Remove; run knife around edge. Let cool; chill 8 hrs. Remove side of pan. Top with remaining berries. If desired, brush with melted jam.