For Walnut
-Crust————-
1 1/2 c Finely chopped walnuts
1/2 c Flour
2 tb Butter; softened
For
32 oz Cream cheese; softened
1 1/2 c Sugar
1 tb Flour
1 ts Vanilla
2 Eggs
1 c Fresh or frozen
-raspberries; coarsely
-chopped
-raspberries;
-coarsely chopped
For crust: mix all ingredients until dough forms. Press in bottom of
ungreased 9?springform pan. Bake 10 to 12 minutes or until edges are
golden brown.
Heat oven to 400. Bake crust and cool. Reduce oven to 325. Beat cream
cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy.
While mixer is running on low speed, beat in eggs. Beat on medium speed 1
minute, scraping bowl occasionally. Fold in raspberries. Spread mixture
over crust. Bake about 55 minutes or until center is set. Cool 30 minutes
on wire rack. Refrigerate at least 3 hours. Remove side of pan.
Yields
16 Servings