What You'll Need:

• 1 cup graham cracker crumbs

• 1 1/4 cups granulated sugar, divided use

• 3 Tbsp butter, melted

• 1/2 cup plain yogurt

• 2 Tbsp all-purpose flour

• 1 Tbsp cornstarch

• 4 (8-ounce) packages cream cheese, softened

• 4 large eggs

• 2 tsp lemon juice

• 1/2 tsp finely grated lemon peel

• 1 1/2 tsp vanilla extract

• 1 cup sour cream

• 1 Jar of Champaign Berry Farm Raspberry Sauce

• OR, make your own​

• 2 pints of Champaign Berry Farm raspberries​

• 1/2 cup of water

• 1 cup of sugar

• 1tbsp of lemon juice

• 2 tablespoons of cornstarch

•  

• Preheat oven to 325°F (160°C). Spray the sides of a 9-inch springform pan with vegetable cooking spray. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the sugar and butter. Press into bottom of the pan In a large bowl, combine yogurt, flour and cornstarch. Add cream cheese and beat well. Add 1 cup of the sugar, eggs, lemon juice, lemon peel and vanilla. Mix well. Pour over crust and bake 60 minutes. Turn off oven and let cake cool in the oven for 30 minutes In a small bowl, blend sour cream and remaining 2 tablespoons sugar; spread over top of cake. Return to warm oven until set. Refrigerate before serving.​

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• Make your own raspberry sauce: Combine ingredients in a medium saucepan, melt together until liquefied to desired consistency.