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Raspberry Sour Cream Tart

Ingredients

Instructions

Crust

8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) butter, melted

Filling

6 oz cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 tsp. fresh lemon juice
1/2 tsp. vanilla

Topping

2 1/2 pint baskets of raspberries
1/4 cup seedless rapsberry jam

Preheat oven to 375. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto the bottom and up the sides of a 9 inch tart pan with a removable bottom. Bake until crust is firm to the touch, about 8 minutes. Cool crust on rack.

Using an electric mixture, beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. Can be made one day ahead. Cover; keep chilled.

Arrange berries over filling. Whisk jam in a small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.