The first day we ate it with black currants, the second day we brought it on a picnic and ate it we blueberries picked just before we sat down to eat.
1 1/4 cups graham cracker crumbs
1/4 cup butter
mix crumbs and butter. Press over bottom and up sides of an 8- or 9-inch pie plate. Cook on High 1½ - 2 minutes.
1 (8 oz.) pkg. cream cheese, softened
2 eggs, well beaten
1/4 cup raw sugar
1 tsp vanilla extract
1½ cups dairy sour cream
In a large bowl, stir cream cheese until smooth. Stir in eggs, sugar and vanilla. Beat until smooth. Stir in sour cream. Cook on low 10 to 12 minutes, stirring every 2 minutes. Pour into baked crust. Cook on low 5 minutes or until center is set.
Refrigerate 3 to 4 hours.