Watch Perry Stothart on Global News
Preheat oven to 325 F
2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
1 cup E.D. Smith Lemon Spread over mixture and over crust
1 TBSP Lemon Extract into the graham cracker mix
Which seeds to start indoors right now!