Raspberry Sour Cream Tart

Crust:

8 whole graham crackers, coarsely broken

¼ cup packed golden brown sugar

¼ cup (1/2 stick) butted, melted

Filling and Topping

6 oz. cream cheese, room temperature

1/3 cup sugar

½ cup sour cream

2 tsp. fresh lemon juice

½ tsp. vanilla extract

2 ½ pint baskets raspberries (may need more)

¼ cup seedless raspberry jam (doesn’t look great)

For crust: Preheat oven to 375 degrees. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of no larger than a 9” tart pan with removable bottom. Bake until crust is firm to touch (about 8 minutes). Cool crust on rack.

For filling and topping: Using the electric mixer, beat cream cheese and sugar in a medium bowl until smooth. Beat into sour cream, lemon juice and vanilla. Spread filling into cooled crust. Chill until firm (at least 4 hours). This can be made a day ahead if you cover and 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. Serves 8