Preparation / Directions:
Melt 1/4 pound butter and add cinnamon, cracker crumbs and 1/2 cup sugar. Mix thoroughly and line sides and bottom of 9-inch springform pan or pie pan.
Mix cream cheese (1 1/2 lbs.) with electric mixer until creamy. In separate bowl, beat 4 egg, and add 1 cup sugar and 1 teaspoon vanilla. Add this to cream cheese and beat until light. Pour into prepared pan or mold and bake at 375 degrees for 45-60 minutes or until firm. Remove and cool.
Mix 2 tablespoons sugar, 1 cup sour cream and 1/2 teaspoon vanilla, and spread on top of cheese cake. Return to 475 degree oven for 5 minutes. Cool and refrigerate for 24 hours.
Raspberry Glaze: Cook raspberries, sugar, and cornstarch until thickened. Cool and spread on top of cake.
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