How to Make Raspberry Cheesecake

1. Preheat oven to 400 degrees Fahrenheit. Grease the bottom and sides of a spring-form pan with cooking spray. Using a spoon, press the wafer crumbs to the bottom and sides of the pan.

2. Combine cream cheese, cornstarch, vanilla extract, eggs, sour cream and sugar in a large mixing bowl. Mix until smooth. Use an electric mixer for best results.

3. Puree one cup of raspberries in a food processor. Pick out and discard the seeds. Add the raspberry puree to the cheesecake mixture. Use a fork to swirl the raspberry puree into the batter. The cheesecake will be more aesthetically pleasing this way than if you stir the puree into the batter.

4. Pour the mixture into the greased pan. Bake for approximately 50 minutes. Let the cheesecake cool for two hours at room temperature. Keep the cheesecake refrigerated for several hours or overnight.

5. Remove the rim of the spring-form pan and use the remaining one cup of raspberries to decorate the top of the cheesecake.

6. You’re done! Serve chilled or microwave for 20 seconds to warm. Vanilla ice cream is an excellent complement to this decadent treat.