Ingedients
2 eight-ounce packages Philadelphia brand cream cheese
1 cup sugar
3 eggs
1 pint (2 cups) sour cream
1 tsp. pure vanilla
2 packages raspberries, or other berries
1 Tbsp. confectioners’ sugar

• Preheat oven to 375-degrees.
• Using your electric beater, blend together two packages of cream cheese and one cup of sugar.
• Add the eggs, one egg at a time, beating each thoroughly into the cream cheese mixture.
• Stir in one pint of sour cream together with the teaspoon of vanilla.
• Pour this mixture into the spring form pan, scraping every bit with rubber spatula. 
• Bake for 30 minutes in a preheated 375-degree oven.

After thirty minutes of baking, turn oven off, leaving cake in the oven for one hour.

• DO NOT OPEN THE OVEN DOOR.
• After the hour is up, allow the cake to cool inside the oven with the door partly open.  I use a wooden spoon stuck in the door to keep it open.
• When cake is completely cool, remove pan sides and refrigerate for at least 2 hours or overnight.
• When ready to serve, cover the cake with raspberries, or other berries, standing them upright in a neat fashion. Using a tea strainer, dust the berries evenly with 1 Tbsp. of confectioners’ sugar.

Artistically scribble some good liquid chocolate on the serving dish before placing a cheesecake wedge on it for a professional presentation.