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Enjoy a mouthwatering cheesecake in just three simple steps.
12 ounces (1 1/2 packages) cream cheese, softened
1/2 cup sugar
1 tablespoon McCormick® Pure Vanilla Extract
1 prepared graham cracker crust, (6 ounces)
1 package (10 ounces) frozen raspberries in light syrup, thawed
1/4 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 300°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Add eggs and vanilla; beat well. Pour into graham cracker crust.
Bake 1 hour or until center is almost set. Refrigerate at least 3 hours or overnight.
For the Topping, stir vanilla into raspberries. Spoon over each slice of pie before serving.
(Amount per serving)