- 1 1/4 cups Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 eggs
- 2 cups fresh raspberries
- 1 tablespoon icing sugar
- Heat oven to 350 degrees F.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add cornstarch, zest and lemon juice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries and icing sugar just before serving.