12 whole graham crackers

3 T sugar

4 T butter, cut-up


12 oz frozen raspberries, thawed

¾ c sugar

3 (8 oz each) cream cheese, softened

2 T lemon juice

2 t vanilla extract

4 large eggs, room temperature


Heat oven to 350 degrees F.
Line the sides of a 9 inch spring pan with wax paper.

For Crust: 

Break up crackers into a food processor.  Add sugar and butter.  Process until fine crumbs form.  Press into bottom of a 9 inch spring pan.

For Filling:

Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you should have about 1 c of purée).  Set aside.
Put sugar, cream cheese, lemon juice and vanilla in a large bowl.  Beat with mixer on medium speed until smooth.  Beat in eggs until blended.  Add raspberry purée.  Blend well.  Pour over crust.

Bake 15 minutes at 350 degrees F.

Reduce oven temperature to 250 degrees F and bake an additional hour or until center of cake is almost set.  Turn off oven and leave cake in oven for one hour.

Un-spring cake, but do not remove from pan.  Set on wire rack to cool, then refrigerate in pan at least 2 hours (preferably overnight) or until set and cold.

Remove pan sides.  Loosen cake from pan bottom with a wide spatula and slide cake onto serving plate.  Garnish with fresh raspberries and mint leaves.

Serves 16.