Raspberry Cheesecake

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 TBS. sugar

Preheat oven to 350 degrees. Mix all ingredients together in a bowl and press in a 7 by 11 inch baking dish. Bake 8 to 10 minutes and cool.

Filling
8 oz. cream cheese, softened
3/4 cup sifted powdered sugar
1 tsp. vanilla extract
1 1/2 cups whipped topping

Using an electric mixer, whip cream cheese in bowl. Mix in powdered sugar and vanilla. Fold in whipped topping. Spread on top of cooled crust. Put in refrigerator.

Sauce
1 cup sugar
1 cup water
3 TBS cornstarch
3 TBS raspberry jello
2 cups fresh or frozen raspberries

In a saucepan, cook sugar, water, and cornstarch until thickened and clear. Remove from heat and add gelatin. Stir until dissolved. When cool, add fresh raspberries. (If using frozen raspberries, add to sauce before it cools.) Spread raspberry mixture over top of cream cheese and refrigerate until top layer is thick.

Pumpkin Cheesecake

Crust
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 10" pie pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow it to come to room temperature then refrigerate. After it has thoroughly chilled, cut. Serve with whipped cream.