Raspberry Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can  Sweetened Condensed Milk
• 3 eggs
• 1/4 cup lemon juice
• Raspberry Jam OR raspberry sauce

Raspberry Jam/Sauce direction: Set aside some fresh raspberries for later. In a skillet mix about a cup of fresh raspberries (crushed a little), half cup water and 1/4 cup sugar. Bring to a boil. Stir constantly. After 3-5 minutes you should turn the flame off.

Cheesecake directions.

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan. Bake in the oven for 10 minutes.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. 
3. Pour half of the mixture into the prepared pan. Spread half of your raspberry sauce  over  it.  Pour the rest of the cheesecake mixture into the  pan. Drizzle the rest of the sauce on the  top and insert some of the fresh berries.
4. Bake 60 minutes or until center is set. Remove from oven. Cool 1 hour. Chill at least 4 hours. It's actually best if chilled overnight. Garnish with fresh raspberries.