Ingredients:
200 g cookies (for example, "Jubilee")
100 g butter, melted
600 g cream cheese (e.g. Philadelphia)
200 g sugar
3 eggs
200 ml sour cream
1 tsp. vanilla extract
200 g fresh raspberries
2 tbsp. powdered sugar
Preparation:
Preheat the oven to 160°C. Line the bottom of a baking dish with parchment paper.
In a blender, crumble the cookies into crumbs, mix with the melted butter and spread on the bottom of the mold, tamping tightly. Chill in the refrigerator for 10 minutes.
In a large bowl, beat cream cheese and sugar until smooth.
One at a time, add the eggs, beating well after each one.
Add the sour cream and vanilla extract and mix well.
Pour the mixture over the prepared cookie base.
Bake in the preheated oven for about 50-60 minutes, until the center of the cheesecake is slightly jiggly.
Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, garnish the cheesecake with fresh raspberries and sprinkle with powdered sugar.
