- 3 C rolled oats
- 2 T tightly packed brown sugar
- 1 tsp cinnamon
- 1 stick butter, melted
- 2 – 8 oz pkg cream cheese, softened (do not use fat free)
- 1/2 C raw sugar
- 1/2 tsp vanilla
- 2 eggs
- 12 oz frozen raspberries
- 2 T raw sugar
- 1 pkt Gelatin
- 8 oz light sour cream
Preheat oven to 350 degrees. In a medium sized bowl, combine rolled oats, brown sugar and cinnamon until well blended. Slowly pour in melted butter until coated. Set aside about 1/2 cup of crust mixture. Pack the remaining crust mixture evenly into the bottom of a 9 X 13 glass cake pan. Bake for 15 min. Remove from oven and set aside.
In a large glass bowl, blend together cream cheese, sugar and vanilla until well blended. Add eggs and blend until creamy. Pour evenly over crust, spread out until an even layer is spread over crust. Bake for 25 min or until a toothpick inserted into the center comes out almost clean.
While cheesecake bakes: In a medium saucepan, blend together frozen raspberries and raw sugar. Cook until thick and bubbly, stirring often to prevent sticking. Slowly stir in Gelatin, stirring constantly until completely blended. About 2 minutes. Set aside to cool. Once cooled slightly, fold in sour cream. Remove cheese cake from oven, cover cheesecake with an even layer of the raspberry mixture, sprinkle with the reserved crust mixture and bake for 15 minutes. Allow to cool completely before refrigerating or serving.