Raspberry Cream Cheese Pie

Taken from Delicious Living magazine- their All Time Best Recipes from 25 years of Delicious Living! They call it a showstopper. If raspberries aren't available, substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam! If you like, use a storebought crust and this recipe becomes no bake! Update: double the cream cheese filling to comletely fill up pie crust.

• Ready In: 28 mins
• Serves: 8

Ingredients

• 8  whole honey graham crackers
• 1⁄4 cup brown sugar
• 1⁄4 cup butter, melted
• 2⁄3 cup  neufchatel cheese (low fat cream cheese)
• 1⁄3 cup turbinado sugar (or brown sugar or natural cane sugar)
• 1⁄2 cup light sour cream
• 1  tablespoon lemon juice
• 1⁄2 teaspoon vanilla extract
• 2  cups raspberries (or other berries or peaches, etc.-preferably fresh but may use frozen)
• 1⁄4 cup  seedless raspberry jam

Directions

1. Preheat oven to 375*F.
2. In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
3. Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
4. Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!