Cheesecake Stack with Raspberry and Graham Cracker Crust

Ingredients
Crust:

1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Raspberry Sauce:

2 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
Garnish:

Fresh raspberries
Mint leaves (optional)
Instructions
1. Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 9×9-inch baking pan.
Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sugar and beat until well combined and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until smooth.
3. Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until the center is just set and the edges are lightly browned.
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Raspberry Sauce:

In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries release their juices, about 5 minutes.
Stir in the cornstarch mixture and bring to a boil. Cook for another 2-3 minutes, until the sauce thickens.
Remove from heat and strain through a fine mesh sieve to remove seeds. Allow the sauce to cool completely.
5. Assemble the Cheesecake Stacks:

Once the cheesecake has chilled, cut it into small squares or use a round cookie cutter for uniform shapes. Place one piece of cheesecake on a serving plate, spoon a little raspberry sauce over it, then place another piece of cheesecake on top. Repeat for as many layers as desired.

Drizzle the top with more raspberry sauce and garnish with fresh raspberries and mint leaves if using.
6. Serve:

Enjoy your cheesecake stacks immediately or refrigerate until ready to serve.
These cheesecake stacks are perfect for a fancy dessert presentation and are sure to impress your guests with their layers of creamy cheesecake and vibrant raspberry sauce.

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