Courtesy of Beth Hensperger

Fresh cherries poached in Port and vanilla would be another wonderful topping for this easy to make, irresistible dessert.


Ingredients
12 ounces cream cheese, room temperature
1/2 cup Rain's Choice Vanilla Sugar or
1/2 cup granulated sugar and
1 tablespoon pure vanilla extract
2 large eggs
Small pinch of salt
1 9-inch pre-made graham cracker crust or pie crust

Topping
1 pint (16-ounces) sour cream
2 tablespoons Rain's Choice Vanilla Sugar
1 teaspoon pure vanilla extract

For Serving
1 pint fresh raspberries or strawberries, sweetened with 1 tablespoon
Rain's Choice Vanilla Sugar or
1 tablespoon granulated sugar and 1/4 teaspoon pure vanilla extract

Instructions
Preheat the oven to 300º. Beat the cream cheese and Rain's Choice Vanilla Sugar (or granulated sugar) with an electric mixer on medium speed until smooth. Add the vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Scrape down the sides of the bowl and beat 1 minute on medium-high speed. Pour the batter into the pre-made crust. Bake in the center of the preheated oven for exactly 60 minutes.

Remove from the oven and cool 30 minutes.

Preheat the oven to 450º. Combine the topping ingredients in a small bowl and whisk until smooth; spread evenly over the top. Bake for exactly 5 minutes. Cool to room temperature, then refrigerate at least 6 hours to overnight.

Combine the berries and Rain's Choice Vanilla Sugar (or granulated sugar and vanilla extract) in a small bowl. Chill, covered, until serving. Serve with spoonfuls of berries spooned over the top.

Serves 6 to 8 (or 4 cheesecake lovers).

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